Lamb Tagine with Chickpeas

Portions: 12 Portion size: 10 oz (285 g) meat, vegetables, and sauce





3 fl oz

90 mL

Vegetable oil


In a heavy braising pan or casserole, mix together the oil,

8 oz

240 g

Onion, chopped fine

onion, garlic, ginger, turmeric, cilantro, salt, and pepper.

12 oz

15 g

Garlic, crushed


Add the lamb to the pan and toss with the spice mixture to

1 tsp

5 mL

Ground ginger

coat all the pieces.

1 tsp

5 mL



Add the water. Bring to a boil, and then cover tightly. Simmer

1 oz

30 g

Fresh cilantro, chopped

slowly on top of the stove or in an oven heated to 325°F

2 tsp

10 mL


(165°C) for 112 hours.

1 tsp

5 mL


512 lb

2.5 kg

Lamb shoulder, boneless, trimmed of fat, cut into 112-in. (4-cm) pieces

1 pt

500 mL


675 g 675 g

Chickpeas, cooked or canned, drained Carrots, cut into 1-in. (2.5-cm) pieces

4. Add the chickpeas and carrots to the pan. If necessary, add a little more water if the tagine is becoming dry.

5. Return to the heat and cook until the carrots and the meat are very tender.

6 oz 180 g Mediterranean-type olives, such as kalamata, pitted 3 fl oz 90 mL Lemon juice to taste to taste Salt

Per serving:

Calories, 620; Protein, 43 g; Fat, 40 g (57% cal.); Cholesterol, 145 mg; Carbohydrates, 24 g; Fiber, 7 g; Sodium, 640 mg.

6. Add the olives and lemon juice and stir. Simmer another 5 minutes.

7. Remove the meat and vegetables with a slotted spoon.

8. Degrease the cooking liquid.

9. Reduce the cooking liquid over moderate heat until it has the consistency of thick gravy.

10. Season the liquid with salt if necessary. Pour over the meat and vegetables.

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