Recipe Category: Main Courses
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 |