Don’t be surprised if second helpings of this Lamb & Chickpea Tagine are requested!
As you read on, you might be thinking “eeeek there’s a lot of ingredients there”. And yes the list is long enough but for a very important reason. The spice mix is what makes this Lamb & Chickpea Tagine!
A humble herb or spice can make a dramatically good change to a dish. In seconds,they transform a dish from mediocre to amazing! And remember, you will 100% use all of these ingredients ten times over if you only make a few more of my recipes or just this Lamb & Chickpea Tagine on repeat…that’s ok too!!
Food for me is more than just the joy of cooking but the joy of discovery. One evening, I shared my first version of this recipe with two good friends. In almost 10 years, one friend hadn’t eaten lamb as she thought she didn’t like it. As she said herself “this tagine doesn’t taste like the lamb I remember”. That’s why you gotta try ingredients in plenty of different ways before scraping them firmly off your plate.
Make sure to ask your local butcher for lean lamb shoulder too. For another great lamb recipe try out my koftas!
- 2 tbsp paprika
- 1 tbsp ground coriander
- 1 tbsp turmeric
- 2 tsp ground cinnamon
- 2 tsp ground cumin
- 2 tsp black pepper
- 1- 1.5kg lamb shoulder, diced
- 4 cloves garlic, minced
- 2.5cm fresh ginger, grated
- 3 onions, diced
- 2 tbsp oil
- 600ml passata or 1 x 400g tin plum tomatoes & 2 tbsp tomato paste
- 600ml veg stock
- 2 tbsp honey
- 1 x 400g tin chickpeas
- 275g mixed dried fruit
- 350g couscous
- Zest of 2 lemons
- 6 tbsp oil
- 600ml stock
- Fresh mint & coriander
- Stir all of the spices together in a large bowl.
- Mix the lamb meat with half of the spice mix and ideally place in the fridge overnight.
- Once ready to cook, remove the lamb meat from the fridge 10 minutes before cooking. Brown the lamb in oil in a large saucepan in small batches to prevent your pan getting crowded.
- Add all of meat back to the saucepan with the onions, garlic, ginger and 1 tablespoonful of oil until they begin to soften.
- Add the remainder of the spice mix and cook for 5 minutes.
- Pour the tomatoes and stock over the lamb with the honey and stir to combine. Bring to a boil, transfer to casserole dish and cook in the oven at 180°C/160°C fan/350°F for 1 hour.
- Remove from the oven and add 225g of the dried fruit and chickpeas. Season as you like. Again if you have time, allow the lamb to rest for a few hours and simply reheat in the oven before serving.
- For the couscous: add the lemon zest and the remaining dried fruit to the couscous grains in a saucepan. Pour over the oil and hot stock. Cover with a lid for 5 minutes and fluff up with a fork before serving.
- Serve the lamb tagine with couscous and a drizzle of fresh herbs, yoghurt and flaked almonds.
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