Serves
6
Prep
15
mins
Cooking
2
hrs
Lamb Tagine with Chick Peas
Directions
Step 1
Prepare chick peas according to on pack preparation instructions and soak overnight.
Step 2
Toss half the oil over diced meat and cook in batches in a heavy based, deep pot until seared. Set aside.
Step 3
Add remaining oil to pot with onion, garlic and spices and cook for several minutes until onion softens and spices are fragrant.
Step 4
Return lamb to the pot with stock, chick peas and cinnamon stick. Bring to the boil, reduce to a simmer and cook covered for 1 1/2 hours.
Step 5
Approximately 30 minutes prior to completion of cooking time, add dates, orange and honey to pot. Continue cooking for 30 minutes until meat is tender.
Step 6
Serve tagine sprinkled with coriander and accompanied with an almond & herb couscous.
Tips
- Substitute lamb for beef or chicken (thigh or chicken chops work best). Cooking time will vary.
Ingredients
- 3/4 cup McKenzie's Australian Chick Peas
- 1-2 tbsp olive oil
- 1.8kg leg lamb, deboned and cut into 3cm chunks
- 1 onion, sliced
- 2 garlic cloves, finely chopped
- 2 tsp ground cumin
- 2 tsp sweet paprika
- 1 tsp McKenzie's Ground Ginger
- 1/2 tsp turmeric
- 1 litre chicken stock
- 1 cinnamon stick
- 6 fresh dates, pips removed and halved
- 2-3 strips orange rind
- 1 tbsp honey
- For serving, fresh coriander
