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Lamb Tagine with Chickpeas and Apricots

Recipe adapted from Epicurious
Prep Time 15 mins
Cook Time 3 hrs 45 mins


  • 2 French-trimmed Lamb Shanks
  • 2-3 tablespoons olive oil
  • 1 large onion sliced thin
  • 5 cloves of garlic minced
  • 1 tablespoon grate ginger
  • 2 teaspoons ground coriander
  • 1 teaspoon ground cumin
  • ¼ teaspoon cayenne
  • 1 teaspoon paprika
  • ½ teaspoons ground cardamom
  • ½ teaspoon ground ginger
  • ½ teaspoon ground turmeric
  • 1 cup canned diced tomatoes with juices
  • 1 cup drained canned chickpeas
  • ½ cup dried apricots halved
  • 2 cups low-sodium chicken stock
  • Salt and pepper
  • Chopped cilantro for garnish


  • Preheat oven to 300 degrees.
  • In a large skillet, heat 2 tablespoons of olive oil on high heat. Season lamb shanks with salt and pepper. Sear lamb on all sides until brown crust develops. Remove from pan and set aside.
  • Reduce heat to medium. Add an additional tablespoon of oil if needed. Add onions and saute until translucent, about 5 minutes.
  • Add garlic, ginger, and ground spices. Saute for 1 minute more.
  • Spoon the onion mixture into the bottom of a tagine. To this, add the tomatoes, chickpeas, and apricots.
  • Arrange the lamb shanks on top of this mixture and then pour in the 2 cups of chicken stock- you may need a little more or less depending on the size of your lamb. Lightly stir the sauce mixture underneath the lamb to combine the flavors a bit, and spoon some of the onion mixture over the top of the lamb.
  • Cover your tagine with it's lid and bake in the oven for 3 to 3.5 hours, or until lamb is fork-tender.
  • Taste sauce (carefully) and season with additional salt to taste.
  • Garnish with cilantro if desired.
  • Serve with couscous.