Ingredients:

  • 4 lamb chops (about 1-inch thick) (680g)
  • 4 cloves garlic, minced
  • 2 teaspoons ground cumin (5g)
  • 2 teaspoons ground coriander (5g)
  • 1 teaspoon ground cinnamon (2g)
  • 1 teaspoon paprika (2g)
  • ½ teaspoon cayenne pepper (optional) (1g)
  • 1 teaspoon salt (5g)
  • 2 tablespoons olive oil (30ml)
  • Juice of 1 lemon (30ml)
  • 1 medium onion, sliced
  • 2 medium carrots, sliced
  • 1 red bell pepper, sliced
  • 1 cup vegetable or chicken broth (240ml)
  • ½ cup dried apricots or prunes, chopped (75g)
  • 1 can (15 oz / 425g) chickpeas, drained and rinsed
  • Fresh cilantro for garnish

Instructions:

  1. In a mixing bowl, combine minced garlic, spices, olive oil, lemon juice, and salt. Add lamb chops and coat evenly. Cover and marinate for at least 1 hour.
  2. Heat the tajine on medium heat. Add sliced onions and sauté until soft and translucent.
  3. Place the marinated lamb chops on top of the onions. Add sliced carrots and bell pepper around the lamb. Sprinkle dried fruits and chickpeas over the top.
  4. Pour vegetable or chicken broth over the ingredients. Cover the tajine and let it simmer on low heat for 1 hour.
  5. Cook until the lamb is tender (internal temperature should reach 145°F / 63°C). If the sauce is too thin, remove the lid for the last 15 minutes to reduce it.
  6. Garnish with fresh cilantro before serving.