This is a beautiful, Moroccan inspired dish brimming with rich and complex flavor. It’s easy to assume that when we cook dishes we might not be familiar with, that they will be harder, take longer, and result in more of a mess than say a casserole. But that doesn’t have to be the case, not when you have the help of a tagine style one pot meal! Lamb and chickpea tagine is basically a lamb stew with chickpeas, carrots and golden raisins with Moroccan inspired flavors. This lamb will totally melt down in your mouth and is a bit sweet from the honey and golden raisins. I always love to use golden raisins in these dishes, because as they cook in all that liquid, they plump up nicely.
What Is A Tagine?
First of all, a tagine is a pot which comes with a tall, conical shape lid, you probably see them every time you walk through a kitchen store. Their appeal is that the tagine’s conical lid creates a moist, hot cooking environment for the dish you’re making. As the food cooks, steam rises into the cone, and sends it back down to the dish, which in turn eliminates the need for a lot of liquid. The dish is slowly cooked and you end up with really tender meat.
Ingredients
Lamb – This is a rich gamey meat that requires low and slow cooking to get that melt in your mouth texture. Spices – Ground Moroccan coriander, cumin, red pepper flakes. Veggies – Sliced carrot and white onion. Garlic – Use as much or little as you like. Honey – The key to balancing out our rich savory flavors! You can substitute for maple syrup if that’s all you have on hand. Tomato paste – This will pack lots of concentrated tomato flavor helping us achieve a richer dish. Broth – Chicken broth low sodium to control the salt content of our dish. Chickpeas – This will add some great texture, chew, fiber, and protein to our lamb tagine. Raisins – I used golden raisins today because they are sweet, mild, and soft. These little treats soak up the extra juices as the dish cooks and they become little flavor bombs. Pistachios – Chopped up, trust me on this one, it’ll infuse crunch and nuttiness to our lamb. Cilantro – Fresh and chopped. If using dried just keep in mind that that 1 teaspoon dried equals 1 tablespoon fresh.
How To Make Lamb And Chickpea Tagine
How To Cook Couscous And Bulgar
If you’re wondering how to make those traditional accompaniments, I’m here to the rescue! Below is instructions on making fluffy and tender couscous or bulgar.
Couscous
Bulgar
No Tagine? No Problem!
Although I used a 1.5 qt tagine in this recipe a large skillet would work just as well. You will need a lid to cover the skillet while in the oven. A Dutch oven would work as well. Cook for the same amount of time as instructed.
Stove top
Another alternative to cooking this lamb and chickpea tagine is to finish cooking it on the stove top.You would still need to cover the tagine or pot with the lid and cook for about 50 minutes to an hour over medium heat, stirring occasionally.
Tagine Tips
Cure your tagine
You’ll want to cure your tagine when you first get it first by soaking in it water for 24 hours. Then dry it off and rub olive oil inside the lid and dish. Place the tagine in your oven and then set the temperature to 225 F degrees and allow it to sit for 2 hours before turning off the heat. This will seal off the clay of your tagine and ready it for cooking.
Cleaning your tagine
Do not soak your tagine in soapy water! Simply wash it by hand immediately. Do not place your tagine in the dishwasher.
Cooking with your tagine
You can’t cook with your tagine directly on open flame if you have a gas stove. Buy a tagine heat diffuser to prevent the dish from being ruined.
Leftovers
Fridge
Allow the lamb and chickpea tagine to come to room temperature but don’t leave it out, unrefrigerated for more than two hours. Store it in airtight containers in the refrigerator for 3 to 4 days.
Freezer
You can freeze this stew for up to 6 months. Simply transfer it to airtight containers or resealable freezer bags and pop them in the freezer. Allow it to thaw overnight in the fridge when ready to eat.
More Delicious Recipes To Try:
Irish Lamb Stew Instant Pot Beef Stew Crockpot Beef Stew Mexican Pork Stew Moroccan Meatballs Chicken Couscous Oven Roasted Chicken Shawarma Lamb Korma
