Beef / Pork

Lamb and Chickpea Tagine is for Dinner.

Lamb and Chickpea Tagine takes 30 minutes to prepare.

Lamb and Chickpea Tagine takes 150 minutes to cook.

Lamb and Chickpea Tagine makes 4 servings.

The ingredients for Lamb and Chickpea Tagine are:

500g shoulder lamb, diced
2 small onions
1.5 garlic cloves, crushed
1 bunch coriander, leaves chopped
1 cinnamon stick
1 tsp ground cumin
1 tsp ground ginger
1 tsp paprika
2 tbs olive oil
1 large piece orange peel
400g chopped diced tomatoes
1 tbs tomato paste
0.75 cup beef stock
1 bay leaf
1 tbs honey
100g can chickpeas, drained, rinsed
100g green olives
Chopped mint, to garnish

Here is how you make Lamb and Chickpea Tagine:

Combine lamb, onion, garlic, coriander, spices, oil and 1 teaspoon salt in a bowl. Cover and refrigerate overnight.Preheat oven to 160?C. Heat a non-stick frying pan, add lamb in batches and fry until lightly browned all over. As meat is cooked, place in a tagine or casserole dish. Add orange peel.Drain tomatoes, reserving juice. Set tomatoes aside. Combine juice with tomato paste, then add to meat with stock and bay leaf. Cover and cook in oven for 1hr. At that point add the vegetables and top up with liquid if need be and cook for a further 20 minutes. Add the chickpeas, honey and olives, mix well and put back in the oven.While that is heating through make the couscous according to the packet instructions. Serve while hot! Garnish with mint. Number of Servings: 4Recipe submitted by SparkPeople user ISIS375.

The nutritional information for Lamb and Chickpea Tagine is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 371.0

• Total Fat: 18.0 g
• Cholesterol: 81.3 mg
• Sodium: 599.3 mg
• Total Carbs: 23.5 g
• Dietary Fiber: 4.3 g
• Protein: 29.5 g