Cookbook

Tagine - quick

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Ingredients

  • 1 Tbsp huile d'olive
  • (8) cotes d'agneau
  • 1 8 oz oignon, emince
  • 3 gousses ail, presse
  • 1 tsp cumin, en poudre
  • 1 tsp canelle
  • 2 cups bouillon de poule
  • 1 tsp puree de tomate
  • 1/2 cup abricots, sec, en petits carres
  • 1 can pois chiche
  • 1 Tbsp persil, hache
  • harissa, optional

Instructions

Fry chops in olive oil, turning once, until brown on both sides, about 4' total. Transfer to plate. Add onion and garlic to pan; stir often until limp, about 4'. Add cinnamon and cumin; stir until fragrant, 1' longer. Stir in broth, tomato paste, apricots, and garbanzos; bring to a simmer. Return lamb chops to pan.

Cover and simmer, turning chops once, until apricots are plump and chots are barely pink in the center, 10 - 12'.

Sprinkle with parsley.

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Notes