Description
Moroccan Lamb Tagine with Prunes, Chickpeas & Warm Spices is a delightful and warming dish that combines tender lamb shoulder with sweet prunes and hearty chickpeas, all infused with aromatic spices. This one-pot wonder not only tantalizes the taste buds but also brings comfort to your dining table. Perfect for family gatherings or a cozy weeknight meal, this tagine is as nourishing as it is flavorful. Serve it over fluffy couscous or nutty quinoa for a complete experience.
Ingredients
Scale
- 2 lbs lamb shoulder, cut into large chunks
- 2 tbsp olive oil
- 1 large onion, finely chopped
- 3 garlic cloves, minced
- 1 large carrot, sliced
- 1 potato, diced
- 1 can (15 oz) chickpeas, drained
- 8 oz pitted prunes
- 1 can (14 oz) diced tomatoes
- 2 cups beef or vegetable broth
- 1 tsp ground ginger
- 1 tsp ground turmeric
- 1 tsp ground cinnamon
- 1 tsp ground cumin
Instructions
- In a Dutch oven over medium-high heat, add olive oil and sear the lamb chunks until browned on all sides. Remove the lamb.
- In the same pot, sauté chopped onions and minced garlic until translucent.
- Stir in ground ginger, turmeric, cinnamon, cumin; cook for about 2 minutes until fragrant.
- Return the lamb to the pot along with carrots, potatoes, chickpeas, prunes, diced tomatoes, and broth. Stir to combine.
- Bring to a boil, then reduce heat to low and cover. Simmer for about 1.5 to 2 hours or until the lamb is tender.
- Serve hot over couscous or quinoa.
- Prep Time: 20 minutes
- Cook Time: 120 minutes
- Category: Main
- Method: Slow cooking
- Cuisine: Moroccan
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 360
- Sugar: 16g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 28g
- Cholesterol: 90mg