Lamb and Chickpea Tagine

4.70 from 13 votes

Lamb and Chickpea Tagine

This Moroccan inspired Lamb and Chickpea Tagine is a delight. It's the perfect one pot dinner for a comforting and delicious meal with melt-in-your-mouth lamb, chickpeas and golden raisins.

Prep Time15

Cook Time1

Total Time1 15

Course: Dinner, Main Course

Cuisine: Moroccan

Keyword: chickpeas, lamb stew, tagine

Servings:

Calories: 512kcal

Author: Joanna Cismaru

Equipment

Staub Cast Iront 1.5 Quart Tagine

Ingredients

1 tablespoon olive oil
1 pound lamb stew meat
1 large onion chopped
½ teaspoon Moroccan coriander ground
1 teaspoon cumin ground
¼ teaspoon red pepper flakes
½ teaspoon salt
½ teaspoon black pepper freshly ground
1 large carrot sliced
6 cloves garlic minced
1 tablespoon tomato paste
2 tablespoons honey
2½ cups chicken broth low sodium
14 ounce chickpeas drained and rinsed (1 can)
½ cup golden raisins
2 tablespoons pistachios chopped
2 tablespoons cilantro chopped, fresh

US Customary - Metric

Instructions

Preheat your oven to 400℉.
Add the oil to a tagine and heat over medium-high heat. Add the lamb meat and saute for about 4 to 5 minutes, turning to brown on all sides. Transfer the lamb to a plate and set aside.
Add the onion, coriander, cumin, red pepper flakes, salt, pepper to the tagine and stir everything together. Let the onion saute for about 4 minutes until it softens, stirring occasionally.
Stir in the carrots and garlic. Add the lamb meat back to the tagine. Stir in the tomato paste and honey.
Add the chicken broth, chickpeas, golden raisins and stir to combine. Bring to a boil then cover the tagine with lid and place in the oven. Cook for about 45 minutes to an hour, until the lamb is tender.
Garnish with pistachios and fresh cilantro. Serve over cooked couscous or mashed potatoes.

Video

Notes

Although I used a 1.5 qt tagine in this recipe a large skillet would work just as well. You will need a lid to cover the skillet while in the oven. A Dutch oven would work as well. A tagine is recommended though, because the stew develops a rich and concentrated flavor because the lid traps all the steam and sends it back down to the stew.
Another alternative to cooking this is to finish cooking it on the stove top vs cooking it in the oven. You would still need to cover the tagine/pot with the lid and cook for about 50 minutes to an hour over medium heat, stirring occasionally.
Allow the tagine to come to room temperature but don’t leave it out, unrefrigerated for more than two hours. Store it in airtight containers in the refrigerator for 3 to 4 days.
You can freeze this stew for up to 6 months. Simply transfer it to airtight containers or resealable freezer bags and pop them in the freezer. Allow it to thaw overnight in the fridge when ready to eat.

Nutrition