Lamb Tagine With Chickpeas and Apricots

Recipe by The Bon Appétit Test Kitchen. Oct. 2011 Bon Appetit. Braising an inexpensive cut like lamb shoulder in the Moroccan way transforms the meat into a thick, aromatic stew of meltingly tender meat, chickpeas, and dried fruit. If you like, steam the couscous with a large pinch of saffron. Read More http://www.bonappetit.com/recipes/2011/10/lamb-tagine-with-chickpeas-and-apricots#ixzz1cC9YLjMG

• Ready In: 2 hrs
• Serves: 8

Ingredients

• 3⁄4 cup dried garbanzo beans
• 5  garlic cloves (2 whole, 3 chopped)
• 1  large cinnamon stick, broken in half
• 2  tablespoons olive oil
• 3  lbs lamb shoulder, 1-inch cubes
•  kosher  salt & freshly ground black pepper
• 1  large onion, diced
• 5  teaspoons ras el hanout spice mix
• 1  tablespoon ginger, chopped peeled
• 1  cup  canned diced tomatoes in tomato puree
• 2 1⁄2 cups  low-sodium chicken stock (or more)
• 1⁄2 cup  halved  dried apricot

• Serve with

•  steamed couscous
•  chopped fresh cilantro

Directions

1. Place chickpeas in a medium saucepan. Add water to cover by 2". Let soak overnight.
2. Drain chickpeas; return to same saucepan. Add 2 whole garlic cloves and cinnamon stick. Add water to cover by 2". Bring to a boil, then reduce heat to medium and simmer until chickpeas are tender, about 45 minutes. Drain; set aside.
3. Meanwhile, heat oil in a large heavy pot over medium-high heat. Season lamb with salt and pepper. Working in batches, brown lamb on all sides, about 4 minutes per batch. Transfer lamb to a medium bowl. Add onion to pot; reduce heat to medium, season with salt and pepper, and sauté until soft and beginning to turn golden, about 5 minutes. Add chopped garlic, Ras-el-Hanout, and ginger. Stir for 1 minute. Add tomatoes and lamb with any accumulated juices. Bring to a boil. Add 2 1/2 cups stock. Return to a boil, reduce heat to low, partially cover, and simmer, stirring occasionally, until lamb is tender, about 1 hour 30 minutes.
4. Stir in chickpeas; simmer until heated through, about 10 minutes. Stir in apricots; simmer until heated through, about 5 minutes. Season with salt and pepper.
5. Spoon couscous onto a large, shallow platter, forming a large well in center. Spoon tagine into center. Sprinkle cilantro over.