Lamb Tagine with Chickpeas

Total Time:
1 hr 20 min
Prep:
10 min
Cook:
1 hr 10 min

Yield:
4 servings

Ingredients
  • 2 tablespoons unsalted butter
  • 3 pounds boneless lamb stew meat, cut into 1-inch cubes
  • 2 cups chopped onions
  • 1/2 cup chopped scallions
  • 1 (19-ounce) can chickpeas, drained and lightly rinsed
  • 1 cup water
  • 1 tablespoon minced garlic
  • 1 teaspoon ground ginger
  • 3/4 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon ground cinnamon
  • 1/8 to 1/4 teaspoon ground red pepper
  • 1/2 cup chopped fresh parsley
  • Salt and ground pepper, to taste
Directions
  • Heat butter in a large heavy lidded pan over medium-high heat until fragrant and golden. Add lamb in 2 batches and brown. Remove to a plate and set aside.

  • Add onions and scallions and cook, stirring often until tender, 5 to 7 minutes. Stir in drained chickpeas, water, garlic, ginger, salt, black pepper, cinnamon and red pepper. Return the lamb and all accumulated juices to the pan. Gently stir to coat.

  • Bring the mixture to a boil, then reduce the heat so the liquid just simmers. Cover tightly and cook, stirring the lamb once or twice, for 35 to 45 minutes.

  • Remove from heat and stir in parsley and salt and pepper to taste.


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    Recipe courtesy of Ina Garten