Lamb, Pumpkin and Chickpea Tagine

A slow simmered wonder with all the flavours and colours of Morocco.

Serves:	4-6
Preparation Time:	30 minutes
Cooking time:	2 hours

Ingredients

1.2 kg boneless leg of lamb, cubed
1 tablespoon ground cumin
1 tablespoon ground coriander
3 teaspoons smoked paprika
1 teaspoon crushed chilli
1/2 teaspoon cinnamon
2 tablespoons olive oil
1 onion, sliced
2 cloves garlic, crushed
1 red capsicum, diced
1/2 butternut pumpkin, diced
400g can diced tomatoes
400g can chickpeas, drained
2 cups water
1/2 cup pitted prunes
2 teaspoons sea salt
grated rind 1 lemon
2 tablespoons toasted slivered almonds
1/2 cup coriander leaves
flatbread, for serving

Method

Coat lamb in spices. Heat oil in a tagine or large pot and brown meat on all sides. Stir in onion, garlic and capsicum and cook for 1 minute. Stir in pumpkin, tomatoes, chickpeas, water, prunes and salt. Bring to the boil, reduce heat and simmer covered for 1 hour. Remove lid and simmer a further 30 minutes until slightly thickened. Grate lemon rind over the top, garnish with almonds and coriander and serve with flatbread.

Recipe Type: Casserole, Moroccan, Slow Cooked

Author:	Naomi Crisante
Date Created:	February 9, 2019