One-pan lamb tagine with chickpeas
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 6
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Showing items 1 to 3 of 6
- 1kg lambneck fillet, cut into large chunks
- 3 tbsp ras el hanout
- 2 tbsp olive oilplus an optional drizzle
- 2 onionschopped
- 4 carrotscut into large chunks
- 6 garlic clovesfinely chopped
- thumb-sized piece of gingerpeeled and finely grated
- 2 tbsp rose harissapaste, plus 1 tsp to serve
- ½ preserved lemonfinely chopped, or a peeled strip of lemon zest
- 1 cinnamon stick
- 400g can chopped tomatoes
- 600ml chicken or lamb stock
- 2 x 400g cans chickpeasdrained but not rinsed
- 100g dried apricotsroughly chopped (optional)
To serve
- 150g natural yogurt
- small bunch of corianderroughly chopped
- small handful of flaked almondstoasted
- cooked couscous
Nutrition: Per serving
- kcal605
- fat33g
- saturates12g
- carbs31g
- sugars16g
- fibre12ghigh
- protein41g
- salt1.2g
Method
step 1
Toss the lamb pieces with the ras el hanout and a large pinch of salt to coat. Will keep chilled for up to 4 hrs. Heat the oven to 160C/140C fan/gas 3. Heat the oil in a large flameproof casserole over a medium heat and brown the lamb on all sides. (You will need to do this in batches.) Scoop onto a plate using a slotted spoon and set aside, then cook the onions and carrots in the pan for 10-12 mins until soft and golden, adding a drizzle more oil if the pan is dry. Add the garlic and ginger, and cook for 2 mins more, then stir in the 2 tbsp harissa and preserved lemon. Cook for another minute until the vegetables are coated in the mixture and sticky. Add the cinnamon, then tip in the tomatoes and bring to a simmer.
step 2
Cook for a few minutes more until reduced to a thick paste. Tip the lamb and its resting juices back into the pan and pour over the stock. Season and return to a simmer. Put the lid on the casserole and transfer to the oven to cook for 1 hr.
step 3
Stir in the chickpeas and apricots, if using, cover again and return to the oven for 1 hr until the lamb is tender. Season, then leave the tagine to stand for 10 mins. Will keep chilled for up to three days or frozen for three months. Leave to cool first. Defrost in the fridge overnight before reheating over a low heat until piping hot. Swirl the 1 tsp harissa through the yogurt, then scatter the tagine with the coriander and flaked almonds. Serve with the couscous and spiced yogurt on the side.
