Go Back
Print
Lamb & Chickpea Tagine
Spiced but not hot lamb tagine with dates, caramelised shallots and chickpeas. Serve with steamed bulgar wheat for a complete meal. A long list of ingredients but it is a fast dish to put together followed by a low, slow cook.
Servings: 6
: 401 kcal
Author: Just Jo
Ingredients
  • 600-700 g lamb neck fillet cut into 3 inch cubes
  • 200 g shallots peeled but left whole
  • 1 tbsp olive oil
  • 3 large cloves of garlic minced
  • 1 1/2 tsp cracked black pepper
  • 1/2 tsp ground cinnamon
  • 1 1/2 tsp ground cumin
  • 1 tsp sweet paprika
  • 1 tsp ground ginger
  • Fat pinch of saffron
  • 3 strips of lemon peel
  • Juice of a lemon
  • 8 dates stoned and halved
  • 6 medium tomatoes quartered
  • 200 ml water
  • 1 can chickpeas washed and drained
  • 2 tbsp each of fresh parsley and fresh coriander chopped
Instructions
  1. Heat the oil in a tagine is you have one, if not a large casserole with a lid.
  2. Colour your shallots and cook them until the edges are nice and dark and sticky, not burnt! Spend 10 minutes or so to get a good caramelisation and the reward will be big flavour when the dish is cooked.
  3. Add the garlic, all the ground spices, the lemon peel and dates and then cook briefly to release their aromas.
  4. Add in the lamb and briefly brown. Add in the lemon juice, tomatoes and water and reduce to the lowest heat, placing the lid firmly on. Leave to cook for 2 hours.
  5. Remove the lid, stir well and taste - it made need extra lemon juice to give it tang or perhaps an extra date or two if it's not got enough sweetness. A little chilli or just extra black pepper will round out the spice. Cook with the lid off for a further hour or until the gravy thickens and reduces down by at least half. The lamb will be falling apart at this point.
  6. Add in the chickpeas and cook until warmed through (5-10 minutes), add the herbs and serve.
Recipe Notes

I find a quarter cup of bulgar wheat per person is just perfect. I rinse it well, put in a small saucepan and add double the amount of water. Bring to the boil, put the lid on and turn the heat off. Wait 12-15 minutes and the bulgar will be perfectly cooked. A squeeze of lemon juice is nice here too.