Recipe: Lamb and chickpea tagine
Summary: This only takes about 15 minutes preparation but is designed for slow cooking. Recipe designed from various sources.
Ingredients
-
- 500g diced lamb
- 400g tin of chickpeas
- 1 teaspoon grated ginger
- 2 cloves garlic, chopped finely
- 1 red onion, diced
- 1 teaspoon tumeric
- 1/2 teaspoon of cinnamon
- 1 cinnamon stick
- 2 teaspoons ground cumin
- 1 tablespoon honey
- 2 teaspoons sugar
- 400g tin of diced tomatoes
- 250ml chicken stock
- 10 prunes
- 1/4 lemon, finely diced
- 1/4 cup almond meal
- 2 tablespoons flat-leaved parsley, chopped
Method
- Use a fry pan or barbecue to brown the lamb
- place all but the prunes, lemon, almond meal, and parsley into the tagine
- place in slow oven for 4 hours
- half an hour before serving, remove from oven, stir in prunes, lemon, almond meal, and parsley
- return to oven for half an hour
Quick Notes
serve with rice, risoni or cous cous
Variations
add less meat and more chickpeas if you aren’t a great meat eater
Cooking time (duration): 15
Diet (other): High protein
Number of servings (yield): 4
Meal type: dinner
Culinary tradition: English
Microformatting by hRecipe.
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