Slow-Cooked Lamb Tagine with Apricots, Chickpeas, and Saffron Rice

Ingredients

• 1.5 lbs lamb shoulder, cut into 1-inch cubes
• 1 tbsp olive oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 tsp ground ginger
• 1 tsp ground turmeric
• 1/2 tsp cinnamon
• 1/4 tsp saffron threads
• 1 (14.5 ounce) can diced tomatoes, undrained
• 1 cup vegetable broth
• 1 cup dried apricots, halved
• 1 (15 ounce) can chickpeas, rinsed and drained
• Salt and pepper to taste
• 1 cup basmati rice
• 1 3/4 cups water
• 1 tbsp coconut oil
• Fresh cilantro, for garnish

Instructions

1. Season the lamb cubes with salt and pepper.
2. Heat olive oil in a large skillet over medium-high heat. Sear the lamb cubes in batches until browned on all sides. Remove the lamb from the skillet and set aside.
3. In the same skillet, add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic, ginger, turmeric, cinnamon, and saffron threads. Cook for 1 minute more.
4. Transfer the onion mixture to a slow cooker. Add the seared lamb, diced tomatoes, vegetable broth, dried apricots, and chickpeas.
5. Season with salt and pepper. Stir to combine.
6. Cover and cook on low for 6-8 hours, or on high for 3-4 hours, or until the lamb is very tender.
7. While the tagine is cooking, prepare the saffron rice: Rinse the basmati rice until the water runs clear. In a saucepan, bring water to a boil. Add the rice and coconut oil. Reduce heat to low, cover, and simmer for 15-20 minutes, or until the rice is cooked and the water is absorbed.
8. Fluff the rice with a fork.
9. Serve the lamb tagine over the saffron rice. Garnish with fresh cilantro.