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Lamb and chickpea tagine

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.
Print Recipe
Prep Time 10 minutes
Cook Time 1 hour 40 minutes
Resting Time 4 hours
Total Time 2 hours
Servings: 4 people
Cuisine: African
Calories: 1234
Ingredients Method

Ingredients
  

  • 450 g 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
  • 50 g dried apricots chopped
  • 1 handful of coriander leaves chopped

Method
 

  1. Cut the lamb into cubes. Finely chop the onion and garlic.
  2. 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.
  3. 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.
  4. 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).
  5. Stir in the chopped coriander just before serving.