Lamb and Chickpea Tagine with Raisins is one of the most savory, mouth watering dishes you can make.
Lamb Tagine with Chickpeas and Raisins
Equipment
- Tagine or dutch oven or slow cooker
DESCRIPTION
Lamb and Chickpea Tagine with Raisins is one of the most savory, mouth watering dishes you can make.
INGREDIENTS
- 3 lbs lamb shoulder (cubed (beef may be substituted))
- 1 quart water
- 1 tsp garlic ( crushed)
- 1/2 tsp saffron (crushed)
- 1/2 tsp turmeric
- 1 tbsp ground pepper
- 5 oz olive oil
- 2 tbsp parsley (rinsed and chopped)
- 1 lb onions (chopped)
- 16 oz canned chickpeas (Option: Dry chickpeas soaked overnight)
- 7 oz raisins (soaked for 1 hour)
- 1/2 tsp salt (to taste)
INSTRUCTIONS
Tagine method:
- In a heavy saucepan, put the meat, chickpeas, onions, parsley, oil, pepper, turmeric, saffron, crushed garlic and salt.
- Cover with water and cook at medium heat for about 20 minutes.
- Removing most of the liquid (which can be used later as sauce for couscous or rice), transfer to a tagine, cover and place in over at 250 degrees for 60 minutes.
Stove top method:
- In a heavy saucepan, put the meat, chickpeas, onions, parsley, oil, pepper, turmeric, saffron, crushed garlic and salt.
- Cover with water and cook for about 50 minutes.
- When the meat is tender, add the raisins and cook for an additional 15 to 20 minutes until the liquid is reduced. Serve in a colorful Tagine.
Notes
Tagine Method: Place all items, except raisins and use only one cup water in the tagine and bake at 325 degrees for 45 minutes. Add raisins and bake an additional 15 minutes.
Note: If you don’t own a tagine, you can always use a slow cooker, Dutch oven or pot.
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