Moroccan Lamb Tagine with Prunes, Chickpeas & Warm Spices
Moroccan Lamb Tagine with Prunes, Chickpeas & Warm Spices is a fragrant and hearty stew that encapsulates the essence of North African cuisine. This comforting dish features tender chunks of lamb simmered with sweet prunes, nutritious chickpeas, and an array of warm spices like cinnamon and turmeric. Perfect for family gatherings or meal prep, it’s both nourishing and satisfying.
- Prep Time: 15 minutes
- Cook Time: 120 minutes
- Total Time: 2 hours 15 minutes
- Yield: Serves approximately 6 people 1x
- Category: Main
- Method: Simmering
- Cuisine: North African
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
- 2 cups beef or vegetable broth
Instructions
- Heat olive oil in a Dutch oven over medium-high heat. Sear lamb chunks in batches until browned (about 4-5 minutes). Remove and set aside.
- In the same pot, sauté the onion until translucent (about 5 minutes). Add garlic, ginger, turmeric, cinnamon, and cook until fragrant.
- Return the lamb to the pot along with chickpeas, prunes, and diced vegetables. Pour in broth and stir to combine.
- Bring to a boil, then reduce heat to low and cover. Simmer gently for about 2 hours or until the lamb is tender.
- Taste and adjust seasoning as needed before serving hot over couscous or rice.
Nutrition
- Serving Size: Approximately 1 cup (240g)
- Calories: 370
- Sugar: 12g
- Sodium: 440mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 24g
- Cholesterol: 80mg