Moroccan Lamb Tagine with Prunes, Chickpeas & Warm Spices
Moroccan Lamb Tagine with Prunes, Chickpeas & Warm Spices is a heartwarming dish that captures the essence of North African cuisine. This flavorful tagine features tender lamb, sweet prunes, and hearty chickpeas, all infused with a blend of aromatic spices like cinnamon and cumin. Whether you’re hosting a family dinner or looking for a comforting weeknight meal, this recipe is sure to impress with its rich flavors and inviting aromas. Serve it over fluffy couscous or rice to soak up the delicious sauce, making each bite an experience to savor.
- Prep Time: 20 minutes
- Cook Time: 120 minutes
- Total Time: 2 hours 20 minutes
- Yield: Serves 6
- Category: Dinner
- Method: Slow-cooking
- Cuisine: North African
Ingredients
Scale
- 2 lbs lamb shoulder, cut into large chunks
- 2 tbsp olive oil
- 1 large onion, finely chopped
- 3 garlic cloves, minced
- 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
- 1 tsp ground ginger
- 1 tsp ground turmeric
- 1 tsp ground cinnamon
- 1 tsp ground cumin
Instructions
- In a Dutch oven, heat olive oil over medium heat. Sauté onion until translucent; add garlic and spices, cooking until fragrant.
- Brown the lamb chunks on all sides for about 5-7 minutes.
- Stir in chickpeas, prunes, carrot, potato, and tomatoes; mix well.
- Pour in broth and bring to a boil. Reduce heat to low, cover, and simmer for 1.5 to 2 hours until tender.
- Serve hot over couscous or rice and garnish with fresh herbs if desired.
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 380
- Sugar: 15g
- Sodium: 550mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 90mg