Ingredients:

  • 4 lamb chops (about 1-inch thick, bone-in)
  • 1 tablespoon olive oil (15 ml)
  • 1 medium onion, thinly sliced
  • 4 garlic cloves, minced
  • 1 teaspoon ground cumin (2 g)
  • 1 teaspoon ground coriander (2 g)
  • ½ teaspoon ground cinnamon (1 g)
  • 1 teaspoon smoked paprika (2 g)
  • Salt and pepper to taste
  • 1 cup chicken or vegetable broth (240 ml)
  • 1 can (14 oz) chickpeas, drained and rinsed (400 g)
  • 1 cup dried apricots, halved (160 g)
  • Fresh cilantro for garnish (optional)

Instructions:

  1. Season lamb chops with salt, pepper, cumin, coriander, cinnamon, and paprika. Let sit for 10 minutes.
  2. Heat olive oil in the tajine over medium heat. Add onions and sauté until softened, about 5 minutes.
  3. Stir in minced garlic and cook for 1 minute until fragrant.
  4. Increase heat to medium-high, add lamb chops, and sear for 3-4 minutes on each side until browned.
  5. Pour in broth and add chickpeas and apricots. Bring to a simmer, then reduce heat to low and cover.
  6. Allow to cook for 40-50 minutes, checking occasionally. The lamb is done when tender and pulls easily from the bone.
  7. Garnish with chopped cilantro and serve hot.