Delicious Lamb and Chickpea Tagine Recipe :- This Lamb and Chickpea Tagine with Moroccan Influence is delicious. It’s the ideal one-pot meal for a delectable and cosy supper, featuring golden raisins, melt-in-your-mouth lamb, and chickpeas.
Delicious Lamb and Chickpea Tagine Recipe
Ingredients
- 1 tablespoon olive oil
- 1 pound lamb stew meat
- 1 large onion (chopped)
- ½ teaspoon Moroccan coriander (ground)
- 1 teaspoon cumin (ground)
- ¼ teaspoon red pepper flakes
- ½ teaspoon salt
- ½ teaspoon black pepper (freshly ground)
- 1 large carrot (sliced)
- 6 cloves garlic (minced)
- 1 tablespoon tomato paste
- 2 tablespoons honey
- 2½ cups chicken broth (low sodium)
- 14 ounce chickpeas (drained and rinsed (1 can))
- ½ cup golden raisins
- 2 tablespoons pistachios (chopped)
- 2 tablespoons cilantro (chopped, fresh)
Instructions
Set the oven to 400°F.
Fill a tagine with oil, then turn the heat up to medium-high. When the lamb meat begins to brown on all sides, add it and sauté it for 4 to 5 minutes. Place the lamb on a platter and keep it there.
Stir together the onion, red pepper flakes, coriander, cumin, salt, and pepper in the tagine. Stirring regularly, let the onion fry for about 4 minutes or until it softens.
Add the garlic and carrots and stir. Reintroduce the lamb to the tagine. Add the honey and tomato paste and stir.
Stir together the chickpeas, golden raisins, and chicken broth. After bringing to a boil, put the tagine’s lid on and put it in the oven. Simmer the lamb for 45 to 1 hour, or until it is very tender.
Add some fresh cilantro and pistachios as garnish. Serve with mashed potatoes or cooked couscous.
ALSO SEE
Italian Meatball Recipe Know the Secret Tips
Advertisement
Notes
A large skillet will work just as well for this recipe, even though I used a 1.5 qt tagine. To keep the skillet covered in the oven, you’ll need a lid. This would also work with a Dutch oven. However, a tagine is advised since the lid retains all the steam and returns it to the stew, giving the stew a deep, concentrated flavour.
Cooking it on the hob as opposed to in the oven is an additional option for cooking this. The lid of the tagine or pot must still be on, and it must be cooked over medium heat for 50 minutes to an hour, stirring periodically.
Don’t leave the tagine out in the open for longer than two hours, but do let it get to room temperature. For three to four days, keep it refrigerated in airtight containers.
This stew freezes well for up to six months. Just place them in the freezer after transferring them to airtight resealable freezer bags or containers. When ready to eat, let it thaw in the refrigerator overnight.
Nutrition Information
- Serving: 1serving
- Calories: 512kcal (26%)
- Carbohydrates: 61g (20%)
- Protein: 37g (74%)
- Fat: 15g (23%)
- Saturated Fat: 3g (19%)
- Polyunsaturated Fat: 3g
- Monounsaturated Fat: 7g
- Cholesterol: 74mg (25%)
- Sodium: 468mg (20%)
- Potassium: 1104mg (32%)
- Fiber: 10g (42%)
- Sugar: 28g (31%)
- Vitamin A: 3171IU (63%)
- Vitamin C: 8mg (10%)
- Calcium: 110mg (11%)
- Iron: 6mg (33%)
How To Make Lamb And Chickpea Tagine
To brown the lamb, put a tagine over medium-high heat with the oil added.
When the lamb meat begins to brown on all sides, add it and sauté it for 4 to 5 minutes. Place the lamb on a platter and keep it there.
Stir together the onion, coriander, cumin, red pepper flakes, salt, and pepper in the tagine to combine the aromatics and spices. Stirring regularly, let the onion fry for about 4 minutes or until it softens.
Create the stew: Add the garlic and carrots and stir. Reintroduce the lamb to the tagine. Add the honey and tomato paste and stir. Stir together the chickpeas, golden raisins, and chicken broth.
To finish, bring the tagine to a boil, cover it with a lid, and put it in the oven. Simmer the lamb for 45 to 1 hour, or until it is very tender. Add some fresh cilantro and pistachios as garnish. Serve with cooked bulgar, prepared couscous, and