Recipe courtesy of Bernard Norget
Lamb Tagine with Chickpeas
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1247
- Total Fat
- 89
- Saturated Fat
- 39
- Carbohydrates
- 42
- Dietary Fiber
- 11
- Sugar
- 9
- Protein
- 68
- Cholesterol
- 264
- Sodium
- 1503
- Total: 1 hr 20 min
- Prep: 10 min
- Cook: 1 hr 10 min
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.