Description
Indulge in the warm flavors of Moroccan Lamb Tagine with Prunes, Chickpeas & Warm Spices, a delightful stew that combines tender lamb and aromatic spices for a comforting meal. This recipe is perfect for cozy family dinners or entertaining guests. The unique pairing of sweet prunes and hearty chickpeas adds complexity to the dish, ensuring every bite is packed with flavor. With simple preparation steps and versatile ingredients, this tagine can be easily tailored to suit your taste preferences. Serve it alongside fluffy couscous or fresh flatbreads to enhance your dining experience.
Ingredients
Scale
- 2 lbs lamb shoulder, cut into large chunks
- 2 tbsp olive oil
- 1 large onion, finely chopped
- 3 garlic cloves, minced
- 1 large carrot, sliced
- 1 potato, diced
- 1 tsp ground ginger
- 1 tsp ground turmeric
- 1 tsp ground cinnamon
- 1 tsp ground cumin
- Pinch of saffron threads (optional)
- 1 can (15 oz) chickpeas, drained
- 8 oz pitted prunes
- 1 can (14 oz) diced tomatoes
- 2 cups beef or vegetable broth
Instructions
- Heat olive oil in a Dutch oven over medium-high heat. Sear lamb chunks until browned on all sides (5-7 minutes), then remove and set aside.
- In the same pot, sauté chopped onion until translucent (4-5 minutes). Add minced garlic and cook for another minute.
- Stir in ginger, turmeric, cinnamon, cumin, and saffron (if using); cook for an additional minute.
- Return seared lamb to the pot along with sliced carrot, diced potato, chickpeas, prunes, diced tomatoes, and broth. Mix gently.
- Bring to a simmer, reduce heat to low, cover, and cook for 1.5-2 hours until lamb is tender.
- Prep Time: 20 minutes
- Cook Time: 120 minutes
- Category: Main
- Method: Slow Cooking
- Cuisine: Moroccan
Nutrition
- Serving Size: Approximately 1 cup (250g)
- Calories: 360
- Sugar: 19g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 10g
- Protein: 24g
- Cholesterol: 80mg