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  • 3 tablespoons canola oil
  • 2 large onions, thinly sliced
  • 2 pounds boneless leg of lamb, trimmed and cut into 1-inch pieces
  • 1 teaspoon turmeric
  • 1 teaspoon ground ginger
  • 1/2 teaspoon coriander
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon ground allspice
  • 3 cups lower-sodium chicken broth
  • 1 (15-ounce) can chickpeas
  • 1 cup dried apricots (about 6 ounces)
  • 1 tablespoon honey


  1. Heat oil in a large skillet over medium heat. Add onions; saute 5 minutes.
  2. Add lamb; cook, stirring occasionally, until pieces are no longer pink, about 4 minutes.
  3. Transfer lamb mixture to slow-cooker; add turmeric, ginger, coriander, cinnamon, salt, pepper and allspice. Pour in broth. Stir in chickpeas, apricots and honey.
  4. Cover and cook on medium 4 hours. Serves 6.
Recipe by Bruce Weinstein and Mark Scarbrough.

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The recipe was originally published as Apricot and Lamb Tagine on

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