Lamb Tagine with Chickpeas and Raisins, Basmati Rice and Harissa

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Rated 5 stars out of 5
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Total Time:
10 hr 30 min
Prep
8 hr 15 min
Cook
2 hr 15 min
Yield:
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Level:
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Ingredients

Tagine:

  • 2 pounds lamb shoulder, cut into 2-inch pieces
  • 6 cloves garlic, coarsely chopped
  • 1 tablespoon honey
  • 1/4 cup olive oil
  • 3 tablespoons chopped cilantro
  • Pinch of saffron threads
  • 2 teaspoons paprika
  • 2 teaspoons ground cumin
  • 2 tablespoons sun-dried tomato paste
  • Salt and pepper
  • 2 potatoes, cut into chunks
  • 2 carrots, cut into chunks
  • 2 yellow onions, peeled and cut into chunks
  • 1 1/2 cups vegetable stock
  • 1 cinnamon stick
  • 1 cup cooked chickpeas
  • 1/2 cup golden raisins

Directions

Mix together the garlic, honey, olive oil, cilantro, saffron, paprika, cumin and tomato paste in a large bowl. Add the lamb and toss to coat. Cover and marinate in the refrigerator overnight. Remove from the refrigerator 30 minutes before cooking. Preheat oven to 400 degrees F. Put the meat and the marinade into a tagine or Dutch oven and sprinkle with salt and pepper. Add the potatoes, carrots, onions, stock and cinnamon and stir together. Place the tagine lid on or Dutch oven lid and bake for 1 hour. Stir the chickpeas and raisins into the tagine and cook for 30 minutes. Remove the lid or foil and cook an additional 30 minutes to brown the vegetables. Garnish with cilantro springs.

Harissa:

  • 2 red bell peppers, roasted, peeled and chopped
  • 1 small red chile, chopped
  • 2 cloves garlic, chopped
  • 1/2 teaspon coriander seeds, toasted in a pan
  • 1/2 teaspoon cumin
  • Salt
  • 3 tablespoons olive oil

Combine all ingredients in a food processor and process until smooth.

Basmati Rice:

  • 2 tablespoons olive oil
  • 1 yellow onion, finely chopped
  • 1 teaspoon cumin seeds
  • 1 cinnamon stick
  • 2 cardamom seeds, crushed
  • 2 bay leaves
  • 2 cups basmati rice, washed well and drained
  • 3 cups water
  • 2 tablespoons lemon juice
  • Salt and freshly ground pepper

Heat oil in a medium saucepan over medium heat. Add the onions and cook until soft. Ad the cumin seeds, cinnamon stick, cardomom seeds and bay leaves and cook for 2 to 3 minutes. Add the rice and toss to coat with the mixture. Add the water and lemon juice and season with salt and pepper. Bring to a boil, cover and reduce heat to medium low, cook for 15 minutes, or until rice is tender and water has been absorbed. Remove from the heat and leave covered for 5 minutes. Fluff with a fork.

Yield: 4 servings

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Newest Ratings and Reviews

Read all 10 reviews

  • on April 15, 2013

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    Fantastic! I followed instructions, doubled recipe for mini-family reunion, everyone loved it. Asking for recipe. Used lamb shoulder per recipe, more flavorful. Also made recipe w/small bones included for flavor. Delicious. Definitely a repeat. Thanks, Bobby.

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  • on May 27, 2012

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    this has great flavors, but it seems like the amount of all the spices should be doubled and sufficient amount of salt to account for the potatoes as well. also the lamb gets kind of tough so i will consider searing the lamb before.

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  • on January 04, 2012

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    Delicious. Have made it twice and I just love the flavors. I'm unused to the Moroccan flavor palate, so I find it very fun to make. Don't know what I did wrong the first time, but the harissa came out way better the second time.

    people found this review Helpful.
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