Sweet & Spiced Lamb Tagine

Ingredients

• 2 tbsp olive oil
• 1 large onion (halved and thinly sliced)
• 2-3 garlic cloves (finely chopped)
• 1 tbsp ground cumin
• 1 tbsp ground coriander
• 1 tsp ground cinnamon
• 1 x 360g jar Ballymaloe 100 Recipe Sauce
• 150 g dried apricots
• 1 kg diced stewing lamb
• 1 x 400g tin chickpeas (drained and rinsed)
• sea salt and freshly ground black pepper

Method

1. To cook the stewing lamb, heat a heavy-bottomed pan over medium-high heat until hot. Add a small amount of oil and sear the diced lamb for about 3-5 minutes on each side until browned.
2. Reduce the heat and add the onion and garlic. Cook for a few minutes until the onions have softened. Add some liquid (like broth or wine) and cover the pan. Let the lamb cook for 1-1.5 hours until it is tender and fully cooked.
3. Meanwhile, pour the jar of Ballymaloe 100 Recipe Sauce into another saucepan on medium heat. Add the cumin, coriander and cinnamon and let the sauce simmer for 10 minutes.
4. Add the dried apricots and chickpeas and cook for a few more minutes.
5. Add the diced lamb to the sauce once it is tender. Stir to coat and season to taste before serving.

Serve with couscous and garnish with chopped fresh coriander, toasted flaked almonds, pomegranate seeds and/or a dollop of Greek yogurt (if using).