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One-pot lamb tagine with almonds and chickpeas
One-pot lamb tagine with almonds and chickpeas
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Prep Time:
10 minutes
Cook Time:
170 minutes
Total Time:
180 minutes
Deliciously tender slow-cooked lamb spiced with cinnamon and ginger for an effortless meal.
Ingredients:
  • 1.8kg Lamb Shoulder Roast Bone In
  • 2 brown onions, sliced
  • 2 garlic cloves, sliced
  • 2.50 gm ground ginger
  • 2.50 gm ground cinnamon
  • 750ml chicken stock
  • 57.20 gm honey
  • 2 x 400g can chickpeas, rinsed, drained
  • Steamed couscous, to serve
  • Steamed green beans, to serve
  • 40.00 ml slivered almonds, toasted
  • Coriander leaves, to serve
Instructions:
  • In a large heavy-based saucepan over medium heat, warm oil until shimmering. Season lamb generously, then sear for 5-7 mins, turning occasionally, until beautifully browned all over. Transfer to a plate.
  • Adjust heat to medium-low. Sauté onion, stirring often, for 10 minutes or until golden and lightly caramelized. Stir in garlic, ginger, and cinnamon, cook for 2 minutes or until fragrant. Reintroduce lamb to the pan, pour in stock, and bring to a boil. Decrease heat to low, cover, and simmer for 2 hours or until lamb is very tender.
  • Drizzle honey over chickpeas in pan and cook for an additional 30 mins uncovered. Set aside lamb, keeping pan sauce. Shred lamb using a fork. Portion couscous into bowls, then add lamb, pan sauce, green beans, and finish with almonds and fresh coriander before serving.

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