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Moroccan Lamb Tagine with Prunes, Chickpeas & Warm Spices

Moroccan Lamb Tagine with Prunes, Chickpeas & Warm Spices
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Experience the rich and aromatic flavors of North Africa with this Moroccan Lamb Tagine with Prunes, Chickpeas & Warm Spices. This comforting stew combines tender lamb with sweet prunes, hearty chickpeas, and a blend of warm spices that create a culinary delight perfect for family dinners or special occasions. The dish is not only satisfying but also packed with nutrients, making it a wholesome choice for any meal. Serve it over fluffy couscous or enjoy it on its own for a delightful dining experience. With simple preparation steps and versatile serving options, this tagine is sure to impress your guests!

Ingredients

Scale
  • 2 lbs lamb shoulder, cut into 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 chickpeas, 15 oz, drained
  • 8 oz pitted prunes
  • 1 large carrot, sliced
  • 1 potato, diced
  • 1 can diced tomatoes, 14 oz
  • 2 cups beef or vegetable broth

Instructions

  1. Gather and chop all ingredients: onion, garlic, carrot, potato; drain chickpeas.
  2. In a Dutch oven, heat olive oil over medium-high heat. Sear lamb in batches until browned on all sides, then set aside.
  3. In the same pot, sauté onion and garlic until translucent.
  4. Add ginger, turmeric, cinnamon, cumin; cook for one minute.
  5. Return seared lamb to pot; add chickpeas, prunes, carrot, potato, diced tomatoes, and broth. Stir well.
  6. Bring to a boil; reduce heat to low and simmer covered for about 1.5 hours until lamb is tender.

Nutrition

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