Lamb and Chickpea Tagine

Lamb and Chickpea Tagine
Serves 4

2 lbs lamb, cubed
olive oil
Salt, pepper
Juice and rind of 1 lemon
3 cloves garlic, minced
1 inch ginger, minced
1 onion, chopped
1 large carrot, chopped
1 teaspoons each cumin, coriander, cinnamon, paprika
1/4 teaspoon tumeric
1/2 cup orange juice, optional
1 14.5-ounce can diced tomatoes, undrained if no OJ
1 14.5-ounce can chicken stock
1.5 cup dried apricots
1 cup dried figs, halved
1 15.5-ounce can chickpeas, drained
2 tablespoons honey
Handful cilantro, chopped

Cube the meat and season. Brown in a dutch oven, and reserve.

Add onion, cook until the onions are starting to become golden. Add garlic, ginger, carrot, and spices and cook 1 minute.

Add lamb and tomatoes and deglaze. Add stock and let cook 1.5 hours. Add fruit and chickpeas and cook 15 minutes. Finish with honey and cilantro, and serve with rice or couscous.