Lamb and chickpea tagine

Recipe: Lamb and chickpea tagine

Summary: This only takes about 15 minutes preparation but is designed for slow cooking. Recipe designed from various sources.


    • 500g diced lamb
    • 400g tin of chickpeas
    • 1 teaspoon grated ginger
    • 2 cloves garlic, chopped finely
    • 1 red onion, diced
    • 1 teaspoon tumeric
    • 1/2 teaspoon of cinnamon
    • 1 cinnamon stick
    • 2 teaspoons ground cumin
    • 1 tablespoon honey
    • 2 teaspoons sugar
    • 400g tin of diced tomatoes
    • 250ml chicken stock
    • 10 prunes
    • 1/4 lemon, finely diced
    • 1/4 cup almond meal
    • 2 tablespoons flat-leaved parsley, chopped


  1. Use a fry pan or barbecue to brown the lamb
  2. place all but the prunes, lemon, almond meal, and parsley into the tagine
  3. place in slow oven for 4 hours
  4. half an hour before serving, remove from oven, stir in prunes, lemon, almond meal, and parsley
  5. return to oven for half an hour

Quick Notes

serve with rice, risoni or cous cous


add less meat and more chickpeas if you aren’t a great meat eater

Cooking time (duration): 15

Diet (other): High protein

Number of servings (yield): 4

Meal type: dinner

Culinary tradition: English

My rating:4 stars: ★★★★☆

Microformatting by hRecipe.






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