North African ‘cheats’ Lamb Tagine with Chickpeas & Apricots – Dianne Bibby

Dianne Bibby's North African 'cheats' lamb tagine with chickpeas & apricots

Dianne Bibby’s North African ‘cheats’ lamb tagine with chickpeas & apricots

Dianne says,”You might want to consider making a lamb roast for this weekends Sunday lunch, with the intent purpose of leftovers. For my ‘cheats’ tagine, leftovers become the hero of the dish and proves once again that frugality can give rise to some of the most creative and mouth-watering meals. This Middle Eastern hotpot of succulent lamb with earthy spices, sweet peppers and chickpeas is loosely inspired by the famed Moroccan tagine, reflecting the bold and colourful flavours of Marrakech.”

North African ‘cheats’ Lamb Tagine with Chickpeas & Apricots

Serves 4-6

What you’ll need…
2 tablespoons olive oil
1 red onion, diced
1 clove garlic, minced
1 red pepper, deseeded and roughly chopped
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon all-spice
1/4 teaspoon dried red chilli flakes
zest of half a lemon, or preserved lemon, if you prefer an intense hit of salty-sour
2 tablespoons harissa paste
1 teaspoon brown sugar
400g left-over, cooked lamb pieces
375ml tomato passata
500ml weak chicken stock
400g tin chickpeas, rinsed and drained
50g Turkish apricots, roughly chopped
a spritz of lemon juice
1/4 teaspoon salt

handful fresh coriander or flat leaf parsley, roughly torn
Greek yoghurt and pomegranate arils, to serve

What you’ll do…
Sauté the onion in the olive oil until soft and slightly caramelised. Add the garlic and red pepper and cook for a further 5 minutes. Now add the cumin, coriander, all-spice, chilli, lemon zest, harissa paste and sugar. Dry fry the spices for a minute or two. This will meld and intensify the flavours. Add the lamb pieces and stir to coat in the spice mix. Add the passata, chicken stock, chickpeas and apricots. Place the lid on and simmer for approximately 40-45 minutes until the sauce is reduced and thickened. Taste and adjust the seasoning if necessary. Freshen the flavours up with a squeeze of lemon juice. Serve with currant and almond bulgur wheat salad and roughly torn coriander or flat leaf parsley, if you prefer. Spoon over some cooling Greek yoghurt and pops of sweet pomegranate arils.

Michael’s wine recommendation – CLICK HERE

Landskroon Pinotage 2013

Landskroon Pinotage 2013

Dianne Bibby

Dianne Bibby

Dianne Bibby is a former fashion designer, turned food enthusiast and avid cook. At 36 she hung up her fashionable hat, tied on her kitchen apron and started on a new culinary journey.

Her kitchen is a creative gathering place where meals are shared with family and friends, celebrating life and nurturing our connectivity. For Dianne food is relational and pivotal to the way in which she expresses love, care and hospitality. Currently she spends most of her time developing recipes and teaching group cooking classes.

Says Dianne, “My food philosophy is relatively uncomplicated with inspiration being drawn from diverse global food trends and seasonal produce. My recipes are not exclusively tied to any particular food preference but rather an exploration of all foods that are vibrant and fresh.”

Dianne hopes that you will be motivated and inspired to try something new, making the time you spend in the kitchen deeply satisfying and rewarding.

She’d love to hear from you – CLICK HERE