Moroccan Lamb Tagine by Supergolden Bakes

– 2 tbsp light olive oil (to fry)
– 1.3 kg (3 pounds) diced lamb
– 2 red onions (finely diced)
– 3 garlic cloves, minced
– 1 tbsp fresh ginger (grated)
– 2 tsp ground cumin
– 2 tsp ground turmeric
– 2 tsp sweet paprika
– 1 large cinnamon stick
– 100 g
– 3 1/2 oz dried apricots (finely diced)
– 2 tbsp honey (optional)
– 1/2lemon (juice only)
– 3 tbsp tomato paste
– 400 g
– 14 oz tinned chopped tomatoes
– 400 g
– 14 oz tinned chickpeas (drained and rinsed)
– 250 ml
– 1 cup hot chicken stock (from stock cube)
– 3 tbsp chopped pistachios to garnish
– Handful coriander (cilantro) to garnish)

Prep Time: 10 min
Cook Time: 30 min
Total Time: 40 min