Categories: Lamb, Middle Eastern, One-Dish

Ingredients

• 2 tablespoons avocado or olive oil
• 1/2 onion, cut into quarters
• 1/2 tablespoon garam masala
• 1 boneless lamb leg, trimmed and cubed
• 1 cloves garlic, chopped
• 1 7-ounce can diced tomatoes, with juice
• 1 carrots, cut into coins
• 1/2 medium zucchini, chopped
• 1/4 cup dried apricots, sliced
• 1/2 cup cooked chickpeas, drained
• 1/2 tablespoon honey

Directions

1. In the bottom of a flameproof tagine, heat oil over medium heat. Add onion and cook, stirring, for 5 minutes.

2. Add spice blend, lamb and garlic, stirring to coat lamb with vegetables and seasonings. Cook, stirring occasionally, for 6 to 7 minutes or until lamb is browned on all sides.

3. Add tomatoes with juice, carrots, zucchini and apricots and bring liquids to a boil, stirring frequently. Cover with tagine lid, reduce heat to low and simmer, stirring occasionally, for 1 hour.

4. Stir in chickpeas and honey, replace lid and simmer for 15 to 20 minutes or until lamb is tender.

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