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Moroccan Lamb Tagine with Prunes, Chickpeas & Warm Spices

Moroccan Lamb Tagine with Prunes, Chickpeas & Warm Spices
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Moroccan Lamb Tagine with Prunes, Chickpeas & Warm Spices is a hearty and comforting dish that captures the essence of North African cuisine. This vibrant stew features tender lamb simmered with sweet prunes and nutritious chickpeas, all infused with warm spices like cinnamon and cumin. The slow-cooked flavors meld together beautifully, making it an ideal choice for family dinners or special occasions. Served over fluffy couscous or alongside crusty bread, this tagine promises to be a crowd-pleaser at your table.

Ingredients

Scale
  • 2 lbs lamb shoulder, cut into large chunks
  • 2 tbsp olive oil
  • 1 large onion, finely chopped
  • 3 garlic cloves, minced
  • 1 tsp ground ginger
  • 1 tsp ground turmeric
  • 1 tsp ground cinnamon
  • 1 tsp ground cumin
  • 1 can (15 oz) chickpeas, drained
  • 8 oz pitted prunes
  • 1 large carrot, sliced
  • 1 potato, diced
  • 1 can (14 oz) diced tomatoes
  • 2 cups beef or vegetable broth

Instructions

  1. Heat olive oil in a Dutch oven over medium-high heat. Sear lamb chunks until browned on all sides; set aside.
  2. In the same pot, sauté chopped onion and minced garlic until softened. Stir in the spices.
  3. Return the seared lamb to the pot and add chickpeas, prunes, carrot, potato, and diced tomatoes.
  4. Pour in the broth to cover ingredients. Bring to a boil, then reduce heat to low, cover, and let simmer for 1.5 to 2 hours until the lamb is tender.
  5. Adjust seasoning as needed before serving hot over couscous or with bread.

Nutrition

Find it online: https://savorybeat.com/moroccan-lamb-tagine-with-prunes-chickpeas-warm-spices/