Description
Moroccan Lamb Tagine with Prunes, Chickpeas & Warm Spices is a fragrant and hearty dish that captures the essence of Moroccan cuisine. This comforting stew combines tender lamb, sweet prunes, and protein-rich chickpeas, all simmered together with aromatic spices like ginger, turmeric, and cinnamon. Perfect for family gatherings or cozy dinners, this tagine not only delights the palate but also creates an inviting aroma in your kitchen. Serve it over fluffy couscous or alongside crusty bread for a complete meal that’s sure to impress.
Ingredients
Scale
- 2 lbs lamb shoulder, cut into large 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 can (15 oz) chickpeas, drained
- 8 oz pitted prunes
- 1 large carrot, sliced
- 1 potato, diced
- 2 cups beef or vegetable broth
Instructions
- Heat olive oil in a Dutch oven over medium-high heat. Sear the lamb chunks until browned on all sides; remove and set aside.
- In the same pot, sauté onion and garlic until softened. Stir in ginger, turmeric, cinnamon, and cook for an additional minute.
- Add the seared lamb back into the pot along with chickpeas, prunes, carrot slices, potato, and diced tomatoes. Pour in broth and bring to a gentle simmer.
- Cover tightly and reduce heat to low. Cook for about 2 hours or until lamb is fork-tender.
- Adjust seasoning as needed and serve hot over couscous or rice.
- Prep Time: 20 minutes
- Cook Time: 120 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Moroccan
Nutrition
- Serving Size: Approximately 1 cup (245g)
- Calories: 350
- Sugar: 10g
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 24g
- Cholesterol: 75mg