Name: Moroccan lamb tagine with chickpeas
Prep time: 15 min
Cook time: 120 min
Total time: 135 min
Yield: 1 serving
Ingredients: 6 oz lamb leg meat, cut into 1-inch cubes, fat trimmed; 1/3 cup canned chickpeas, drained and rinsed; 1 tsp olive oil; 1/2 medium yellow onion, diced; 2 cloves garlic, minced; 2 1/2 tsp fresh ginger, grated; 1 tsp cumin; 1 tsp coriander; 1/2 tsp cinnamon; 1/4 tsp salt; 1/2 cup canned diced tomatoes; 2/3 cup reduced-sodium chicken broth; 0.5 oz golden raisins; 1 1/2 tbsp fresh parsley, chopped; 1 tsp lemon juice; 1/4 cup water

Nutrition

Per serving

467 calories

Protein: 42g; 35% of calories
Carbs: 34g; 28% of calories
Fat: 20g; 37% of calories

Instructions

Prep 15 min · Cook 2 hr

Heat the oil in a small dutch oven or heavy pot over medium-high heat. Add the lamb and sear for 5 minutes, turning occasionally, until browned on all sides. Remove the lamb and set aside.
Reduce heat to medium. Add the onion and cook for 5 minutes until soft. Stir in the garlic, ginger, cumin, coriander, cinnamon, and salt, and cook for 1 minute until fragrant.
Return the lamb to the pot along with the tomatoes, broth, and raisins. Bring to a boil, then reduce heat to low, cover, and simmer for 105 minutes total. Check at the 60-minute mark and add a splash of the water if the sauce looks dry. Done when tender and easy to pierce with a fork, 145°F.
When the lamb has simmered for 75 minutes, stir in the chickpeas and cover the pot again to finish the remaining 30 minutes of cook time.
Stir in the fresh parsley and lemon juice. Taste and add another pinch of salt if needed.

Nutrition

Ingredients

Instructions

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