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Chickpea & Lamb Tagine
Kate Willbourn
This Chickpea, Lamb Tagine is our kind of comfort food. Warm, hearty & nourishing. It's also a one 'pot' kind of meal which is perfect for a lazy Sunday afternoon.
On the flip side, served in a proper tagine with all the optional garnishes, it's a pretty impressive dish to serve at a dinner party, particularly in the middle of Winter alongside a fruit bottle of red wine.
This recipe is really enjoyable to make, enjoy!
Chickpea & Lamb Tagine
Ingredients: Paste- 4 garlic cloves
- 2 shallots, finely chopped
- 1 long red chilli, chopped
- stalks & roots from large bunch of coriander, finely chopped
- 1.2kg diced lamb
- 1 TB Olive Oil
- 4 tsp ras el hanout spice mix
- 450g carrots, cut into bite sized chunks
- 200 brown onions, cut in half and sliced
- 6 small waxy potatoes, peeled and cut in half
- 400g sweet potatoes, peeled and cut into large pieces
- 1 400g can whole tomatoes
- 75g dried apricots (tip: look out for sulphur free, naturally dried)
- 2 TB honey
- 1-1.5 lt good quality chicken stock
- 1 lemon, zested
- 3 bay leaves
- 1 tsp sea salt
- 450g Pangkarra retorted chickpeas*, drained
- Large bunch of coriander leaves, for serving
- 1 pomegranate, seeds for serving (optional)
- Natural yoghurt, for serving (optional)
- Fresh lemon wedges, for serving (optional)
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