Lamb Tagine with Spiced Chickpeas

18th February 2019

Lamb Tagine with Spiced Chickpeas

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Lamb Tagine is an absolutely brilliant recipe/method of cooking to really get all the flavour out of a cheaper cut of lamb. It is really easy and as long as you have a clay tagine and a heat diffuser to go on your hob you can’t go wrong!

Since cooking and posting the recipe for the chicken tagine a few weekends ago, I have been hankering after some more Moroccan inspired food, and I really wanted to use the clay tagine again. Check out the full recipe for Chicken Tagine here

Lamb Tagine

Using Lamb instead of chicken, adds a lot of extra depth of flavour to the finished dish, and it really benefits from the addition of a sweet and sticky element. Many recipes will use dried apricots (which work really well), however, on this occasion I went for prunes instead. Over the hour or so that the tagine is cooking, they break down creating a really rich and flavoursome sauce.

For me couscous always works really well with Moroccan food, to mix it up a little, this time I made a herby cous cous salad, the citrus in this just helped cut though the richer fattier lamb.

Spiced Chickpeas

Chickpeas are also a perfect accompaniment to a tagine recipe and can either be cooked in with the other ingredients, perhaps added into the coucous. For this meal I decided to try and spice it up a little further and went from some spiced chickpeas mixed up with some tinned cherry tomatoes – amazing!

Why will I love this recipe?

  • This is dead simple! Just add all the ingredients to the Tagine and cook for an hour!
  • The flavours that the vegetables take on from the herbs and spices is awesome!
  • The meat stays moist and just falls off the bone – yum!
  • This is a really cheap dish to make – no expensive ingredients needed (apart from a little saffron  )
  • Loads of vegetables so really healthy for you!
Lamb Tagine

How do I make this great dinner?

  1. First of all get the Tagine on, Finely dice the onions and cloves of garlic and put in the bottom of you tagine.
  2. Add the diced lamb into a large mixing bowl and mix with the olive oil, turmeric, ground ginger, salt & pepper, pinch of saffron
  3. Add the lamb to the tagine & sprinkle the prunes over the top, the arrange large chinks of potato, courgette & squash around the pieces of meat.
  4. Place a small bunch of coriander in the tagine and put on the hob (on a diffuser) with the clay lid on. Bring up to the boil and then turn the heat down and cook for about 90 minutes or so until fully cooked.
  5. For the spiced chickpeas, fry the chopped shallots in a frying pan, once softened add the garlic, chilli powder & cumin, turmeric 7 garam masala. Season with salt & pepper along with a small pinch of ground cinnamon.
  6. Fry to intensify the flavour of the spices before adding the tinned chickpeas and cherry tomatoes. Cook for around 20 minutes and season further to taste.
  7. For the herby cous cous salad, grate half a cucumber into a bowl, add chopped mint, coriander and parsley (generously).
  8. Then add 2 large tbsp’s of hummus, a good glug of olive oil, lemon juice and 200g of cooked cous cous (as per packet instructions)
  9. Check for seasoning
  10. Serve all three dishes together with some home made pitta breads
Lamb Tagine

Print off full recipe below…

Lamb Tagine with Spiced Chickpeas

18th February 2019
: 4
: 20 min
: 100 min
: 2 hr
: A little effort

This traditional Moroccan dish is a great way of cooking some cheap ingredients to maximise flavour. The rich lamb is complemented by the sweetness of the prunes and the extra spice from the chickpeas makes for a really hearty dish.

By:

Ingredients
  • 500g lamb
  • 1 large White Onion diced
  • 2 cloves Garlic chopped
  • 1 tsp Turmeric
  • 1 tsp Ground Ginger
  • Salt & Pepper
  • Pinch Saffron
  • Fresh Coriander
  • 1 Cougette
  • 1 Potato
  • 4 wedges Squash
  • 1 tbsp Olive Oil
  • 2 Banana Shallots
  • 1 clove Garlic
  • 1 tsp Chilli Powder
  • 1 tsp Ground Cumin
  • 1 tsp Turmeric
  • 1 tsp Garam Masala
  • Salt & Pepper
  • 1 tsp Ground Cinnamon
  • 400g tin Chickpeas
  • 400g tin Roasted Cherry Tomatoes
  • 1/2 Cucumber
  • 200g Couscous
  • Mint, Parsley, Coriander
  • 2 tbsp Hummus
  • Lemon Juice
Directions
  • Step 1 First of all get the Tagine on, Finely dice the onions and cloves of garlic and put in the bottom of you tagine.
  • Step 2 Add the diced lamb into a large mixing bowl and mix with the olive oil, turmeric, ground ginger, salt & pepper, pinch of saffron
  • Step 3 Add the lamb to the tagine & sprinkle the prunes over the top, the arrange large chinks of potato, courgette & squash around the pieces of meat.
  • Step 4 Place a small bunch of coriander in the tagine and put on the hob (on a diffuser) with the clay lid on. Bring up to the boil and then turn the heat down and cook for about 90 minutes or so until fully cooked.
  • Step 5 For the spiced chickpeas, fry the chopped shallots in a frying pan, once softened add the garlic, chilli powder & cumin, turmeric 7 garam masala. Season with salt & pepper along with a small pinch of ground cinnamon.
  • Step 6 Fry to intensify the flavour of the spices before adding the tinned chickpeas and cherry tomatoes. Cook for around 20 minutes and season further to taste.
  • Step 7 For the herby cous cous salad, grate half a cucumber into a bowl, add chopped mint, coriander and parsley (generously).
  • Step 8 Then add 2 large tbsp’s of hummus, a good glug of olive oil, lemon juice and 200g of cooked cous cous (as per packet instructions)
  • Step 9 Check for seasoning
  • Step 10 Serve all three dishes together with some home made pitta breads

 

Spiced Chickpeas




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