Cinnamon Lamb Tagine with Apricots

• 3 tablespoons avocado or olive oil
• 1 onion, cut into quarters
• 1 tablespoon garam masala
• 1 1/2 boneless lamb leg, trimmed and cubed
• 2 cloves garlic, chopped
• 1 14-ounce can diced tomatoes, with juice
• 2 carrots, cut into coins
• 1 medium zucchini, chopped
• 1/2 cup dried apricots, sliced
• 1 cup cooked chickpeas, drained
• 1 tablespoon honey

1. In the bottom of a flameproof tagine, heat oil over medium heat.
2. Add onion and cook, stirring, for 5 minutes.
3. Add spice blend, lamb and garlic, stirring to coat lamb with vegetables and seasonings.
4. Cook, stirring occasionally, for 6 to 7 minutes or until lamb is browned on all sides.
5. Add tomatoes with juice, carrots, zucchini and apricots and bring liquids to a boil, stirring frequently.
6. Cover with tagine lid, reduce heat to low and simmer, stirring occasionally, for 1 hour.
7. Stir in chickpeas and honey, replace lid and simmer for 15 to 20 minutes or until lamb is tender.

avocado, onion, garam masala, lamb, garlic, tomatoes, carrots, zucchini, dried apricots, chickpeas, honey

Taken from www.foodrepublic.com/recipes/cinnamon-lamb-tagine-with-apricots/ (may not work)