Lamb Tagine

Lamb Tagine with Chickpeas and Figs

I love this slow cooked Moroccan lamb dish.

Although this dish is normally served over flavored couscous, you can add some extra chickpeas (like I have) and enjoy it as a thick aromatic stew!

Serves 6

Preparation 

1 1/2 cup   Dried chickpeas

5               Garlic cloves (2 whole, 3 chopped)

2 small       Cinnamon sticks

2 Tbsp       Olive oil

3 pounds    Lamb shoulder cut in 1/2'' inch cubes

1 large       Onion, diced

5 tsp          Ras-el-Hanout* (spice blend)

1 Tbsp       Ginger, peeled and chopped

1 cup         Tomato puree

2 1/2 cups Chicken stock

1/4 cup      Dried figs, chopped

2 Tbsp       Fresh cilantro, chopped

Salt and pepper to taste

Wash the chickpeas and soak them overnight in 4 cups water. Drain and pressure cook with 3 cups water, 2 cloves of garlic, 1 cinnamon stick and 1/2 tsp salt. One whistle of your pressure cooker and 15 minutes rest time is enough.**

Season lamb with salt and pepper. 

Heat oil in a large heavy bottom pan over medium heat. When the oil is hot, add lamb and cook till brown on all sides. Transfer lamb to a bowl and set aside.

Add onion to the pot. Season with salt and cook till golden brown. Add chopped garlic, Ras-el Hanout, ginger, cinnamon stick. Saute for 2 minutes and add tomato puree. 

Add lamb and any juices from the bowl. Bring to a boil and add chicken stock***.

Reduce the heat to low, cover and simmer for 90 mins, stirring occasionally.

Add the chickpeas and cook for 10 minutes. Add the figs and cook for another 5 minutes.

Check the seasoning and add salt and pepper if needed. 

Spoon Tagine into bowls and sprinkle with chopped cilantro

*    Ras-el-Hanout should be available at any specialty foods store or middle-eastern supermarket.

**  Adding spices while cooking the chickpeas gives a good flavor. Without them, the chickpeas will be bland on the inside.

*** You can also substitute some stock with some of the water in which the chickpeas were cooked.