Description
Indulge in the rich and aromatic world of Moroccan cuisine with this delightful Lamb Tagine with Prunes, Chickpeas & Warm Spices. This dish is a perfect blend of tender lamb, sweet prunes, and hearty chickpeas simmered with a medley of fragrant spices, creating a comforting yet exotic experience for your taste buds. Ideal for family dinners or special gatherings, this recipe will transform your table into a North African feast. Serve it over fluffy couscous or alongside crusty bread to savor every last drop of the flavorful sauce. Your guests are sure to be captivated by its vibrant colors and enticing aromas.
Ingredients
Scale
- 2 lbs lamb shoulder
- 2 tbsp olive oil
- 1 large onion
- 3 garlic cloves
- 1 tsp ground ginger
- 1 tsp ground turmeric
- 1 tsp ground cinnamon
- 1 tsp ground cumin
- 15 oz chickpeas
- 8 oz pitted prunes
- 1 large carrot
- 1 potato
- 14 oz diced tomatoes
- 2 cups beef or vegetable broth
Instructions
- In a Dutch oven over medium-high heat, add olive oil. Once hot, sear the lamb chunks until browned on all sides; remove and set aside.
- In the same pot, sauté chopped onion until translucent, then add minced garlic and cook until fragrant.
- Stir in spices (ginger, turmeric, cinnamon, cumin) and cook for 1-2 minutes.
- Return seared lamb to pot along with chickpeas, prunes, carrot, potato, diced tomatoes, and broth; stir well.
- Bring to a boil, then reduce to low heat. Cover and simmer for about 1.5 to 2 hours until the lamb is tender.
- Taste and adjust seasoning as needed before serving hot over couscous or with crusty bread.
- Prep Time: 20 minutes
- Cook Time: 120 minutes
- Category: Main
- Method: Braised
- Cuisine: Moroccan
Nutrition
- Serving Size: 1 serving
- Calories: 365
- Sugar: 10g
- Sodium: 410mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 24g
- Cholesterol: 85mg