Lamb and Chickpea Tagine
Ingredients
- 1 tbsp Olive oil
- 450 g Lamb stew meat
- 1 Large onion Chopped
- ½ tsp Moroccan coriander powder
- 1 tsp Cumin powder
- ¼ tsp Red pepper flakes
- ½ tsp Salt
- ½ tsp Freshly ground black pepper
- 1 Large carrot Sliced
- 6 Garlic cloves Minced
- 1 tbsp Tomato paste
- 2 tbsp Honey
- 2 ½ cups Chicken broth low sodium
- 1 can Chickpeas Drained and rinsed
- ½ cup Golden raisins Optional
- 2 tbsp Pistachios Chopped
- 2 tbsp Fresh cilantro Chopped
Instructions
- Preheat your oven to 400 F degrees.
- Add the oil to a tagine and heat over medium-high heat. Add the lamb meat and saute for about 4 to 5 minutes, turning to brown on all sides. Transfer the lamb to a plate and set aside.
- Add the onion, coriander, cumin, red pepper flakes, salt, pepper to the tagine and stir everything together. Let the onion saute for about 4 minutes until it softens, stirring occasionally.
- Stir in the carrots and garlic. Add the lamb meat back to the tagine. Stir in the tomato paste and honey.
- Add the chicken broth, chickpeas, golden raisins and stir to combine. Bring to a boil then cover the tagine with lid and place in the oven. Cook for about 45 minutes to an hour, until the lamb is tender.
- Garnish with pistachios and fresh cilantro. Serve over cooked couscous or mashed potatoes.