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Serves
6
Prep
15
mins
Cooking
2
hrs
Find a recipe

Lamb Tagine with Chick Peas

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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 Chick Peas, soaked overnight
  • 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

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Related Products


  • McKenzie's Chick Peas 375 g

  • McKenzie's Ground Ginger 40g

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