Name: Lamb and chickpea tagine
Prep time: 10 min
Total time: 10 min
Ingredients: 450g diced lamb; 2 Tbsp olive oil; 1 onion; 2 cloves of garlic; ½ tsp ground cinnamon; ½ tsp ground cumin; ½ tsp turmeric powder; ½ can of plum tomato (200g); 300 ml lamb or chicken stock; 1 can chickpeas (400g); 50g dried apricots, chopped; 1 handful of coriander leaves, chopped

Lamb and chickpea tagine

16 Mar 2019

by Dinna

Prep Time

10 minutes

Total Time

10 minutes

Background

One of the most well-known Moroccan dishes is the tagine (or tajine), made with lamb is especially popular. There are plenty of versions, hundreds of “authentic” recipes - but most of them cooked with dried fruits and aromatic spices. This lamb tagine with chickpeas is very easy to make and not spicy at all, so kids can enjoy it too (if you do want it hot, add some chilli/harissa paste to the sauce). If preferred, it can be cooked in the oven too, at 150°C. Serve it with couscous and a crispy salad.

Ingredients

450g diced lamb
2 Tbsp olive oil
1 onion
2 cloves of garlic
½ tsp ground cinnamon
½ tsp ground cumin
½ tsp turmeric powder
½ can of plum tomato (200g)
300 ml lamb or chicken stock
1 can chickpeas (400g)
50g dried apricots, chopped
1 handful of coriander leaves, chopped

Instructions

Cut the lamb into cubes. Finely chop the onion and garlic.
Heat the oil in a large casserole or tagine dish and brown the lamb. Transfer the meat to a plate, then fry the onion and the garlic for 5 minutes. Add the spices and stir for a minute.
Pour in the stock and the tinned tomatoes, add the lamb then sea with salt &peeper. Cover, bring to the boil, then simmer for 1 hour at low temperature.
Add the drained chickpeas and chopped apricots. Cook for another 30 minutes. If necessary, add more stock (the sauce should be thick and slightly sticky).
Stir in the chopped coriander just before serving.