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Lamb, dark apricot and chickpea tagine recipe Save Follow Prep time: 10 minutes  | Cooking time: 2 hours 30 minutes  SERVES INGREDIENTS 1 onion, halved and thinly sliced 1 tsp ras-el-hanout 1 tbsp tomato purée 10 dried unsulphured apricots To serve 1 tbsp pomegranate seeds METHOD Heat the oil in a large pan. Add the lamb and cook, turning, until browned on all sides. Add the onion and keep cooking until the onion is well softened. Stir in the ras-el-hanout, followed by the carrots, tomato purée, apricots and cinnamon stick. Pour in 500ml water and half a teaspoon of salt. Cover and simmer for two hours. Add the chickpeas and cook for another 30 minutes or until the meat is really tender, removing the lid and allowing the liquid to reduce if the sauce is too thin. Taste and add lots of freshly ground black pepper and more salt if necessary.

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