Tagine-Style Lamb Stew

• Meat

  • 2 lbs Lamb shoulder

• Produce

  • 1 20-ounce can Chickpeas
  • 1 tsp Coriander, ground
  • 4 cloves Garlic
  • 1 Onion, grated (about 1/3 cup, small
  • 1/4 cup Parsley, fresh
  • 1/4 cup Raisins

• Canned Goods

  • 2 cups Chicken stock

• Condiments

  • 1/4 cup Apricot preserves
  • 2 tbsp Lemon juice

• Pasta & Grains

  • 1 Couscous, Cooked

• Baking & Spices

  • 1 tsp Black pepper
  • 1 tsp Cinnamon, ground
  • 1/2 tsp Red pepper flakes
  • 1 tsp Salt

• Oils & Vinegars

  • 1/3 cup Red wine vinegar

• Nuts & Seeds

  • 1 tsp Cumin, ground

• Dairy

  • 2 tbsp Butter, unsalted

Found on cooking.nytimes.com