Lamb and chickpea tagine

    3 hours 5 min

    This Moroccan tagine is rich and delicious thanks to three dried fruits, hearty chickpeas and aromatics like saffron and orange. Make this ahead of time for your next dinner party for a no-worry meal.

    14 people made this

    Serves: 8 

    • 2 tablespoons olive oil
    • 1kg diced lamb
    • 3 onions, chopped
    • 1 pinch saffron threads
    • 1 litre vegetable stock
    • 2 tablespoons tomato puree
    • 1 orange, rind only, cut into very thin strips
    • 1/2 teaspoon ground cinnamon
    • 1/2 teaspoon ground ginger
    • 3 tablespoons honey
    • 12 prunes, stones removed
    • 250g dried apricots
    • 250g dried pitted dates
    • 75g fresh coriander, chopped
    • 4 (400g) tins chickpeas, drained and rinsed
    • harissa paste to taste
    • 150g flaked almonds for garnish

    Prep:30min  ›  Cook:2hr35min  ›  Ready in:3hr5min 

    1. Heat the oil in a large casserole over low heat and cook the lamb until brown. Remove from the pan and set aside. Cook the onions in the same pan for 5 to 10 minutes, stirring frequently.
    2. Add the saffron, coat the onions and then put the lamb back in the pan. Pour in the stock and add the tomato puree, orange rind and spices. Stir well and bring to the boil over medium heat. Turn the heat to low, cover and simmer gently for 2 hours.
    3. At the end of the 2 hours, take one ladleful of stock and pour into a bowl. Stir in the honey then pour back into the casserole. Add the prunes, apricots, dates, coriander and chickpeas. Simmer for 15 minutes, stirring occasionally.
    4. Take another ladleful of stock, transfer to a bowl and mix with the harissa. Pour this spicy mixture into a serving bowl and put it on the dinner table. Everyone will help themselves with the harissa according to their taste. Adjust the seasoning, then garnish with almonds before serving.

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