Lamb Tagine with Chickpeas and Apricots

Steam the couscous with a huge pinch of saffron.Braising an cheap cut like lamb shoulder in the Moroccan way transforms the meat in to a thick, aromatic stew of exultingly tender meat, chickpeas, and dried fruit. In the event you like.

Ingredients

3/4 cup dried chickpeas
five garlic cloves (two whole, three chopped)
one massive cinnamon stick, broken in half
two tablespoons olive oil
three pounds 1" cubes lamb shoulder
Kosher salt & freshly ground black pepper
one massive onion, diced
five teaspoons Ra-e-Hanout spice blend
one tablespoon chopped peeled ginger
one cup canned diced tomatoes with juices
two 1/2 cups (or more) low-salt chicken stock
1/2 cup halved dried apricots
Steamed couscous
Chopped fresh cilantro

Preparation

Drain chickpeas; return to same saucepan. Add two 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.

Place chickpeas in a medium saucepan. Add water to cover by 2". Let soak overnight.

Stir in chickpeas; simmer until heated through, about ten minutes. Stir in apricots; simmer until heated through, about five minutes. Season with salt and pepper.

Meanwhile, heat oil in a massive heavy pot over medium-high heat. Season lamb with salt and pepper. Working in batches, brown lamb on all sides, about four minutes per batch. Transfer lamb to a medium bowl. Add onion to pot; reduce heat to medium, season with salt and pepper, and saute until soft and beginning to turn golden, about five minutes. Add chopped garlic, Ra-el-Hanout , and ginger. Stir for one minute. Add tomatoes and lamb with any accumulated juices. Bring to a boil. Add two 1/2 cups stock. Return to a boil, reduce heat to low, partially cover, and simmer, stirring occasionally, until lamb is tender, about one hour 30 minutes.

Spoon couscous onto a massive, shallow platter, forming a massive well in middle. Spoon tagline in to middle. Sprinkle cilantro over.