Easy leftover lamb tagine with apricots and chickpeas is a richly flavoured, delicious treat. Using leftover lamb means no long, slow cooking. Ready in 35 minutes, it makes a perfect midweek supper.
Heat the oil in a shallow casserole dish or lidded sauté pan on a medium-low ring. Fry the onion for a couple of minutes, and then add the garlic. Fry gently until the onion is turning translucent.
Add the spices and fry until fragrant, stirring well to coat the onion in the spice mixture.
Add the rest of the ingredients except the spinach and coriander. Turn the ring up so that the stock is boiling, then turn down to a low simmer.
Add half the spinach and stir it in. The spinach will wilt down; add the rest of the spinach and the coriander stalks. Stir in, cover, and cook for a couple of minutes.
Sprinkle over the chopped coriander leaves. Garnish with toasted almonds and pomegranate seeds if using them, and serve.
250 g of lamb fills about one takeaway tray. I find these a great, compact way of freezing leftovers.
50 g of dried apricots is about 7–8 pieces of fruit. They're easier to cut with scissors rather than a knife. Cut each apricot half into quarters.
You could substitute pitted dates or prunes instead of apricots. Like the apricots, they're far easier to cut with scissors. Again, cut each into quarters.
Use a quality brand of canned tomatoes. You don't need the absolute premium, but getting something better than supermarket budget brands makes a big difference.
Garnish with pomegranate seeds and/or toasted slivered almonds. Keep a close eye on the almonds as you toast them in a dry frying pan, as they go from just coloured to burnt very quickly. Keep the frying pan moving, and don't walk away.