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Recipe Category: Main Courses » Breakfast & Brunch

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
  • 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 or sweet potato, cut into chunks
  • 400g can diced tomatoes
  • 400g can chickpeas, drained
  • 2 cups water
  • 1/2 cup halved dates or pitted prunes
  • 2 teaspoons sea salt
  • grated rind 1 lemon
  • 1/2 cup coriander leaves
  • flatbread, for serving

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, dates and salt. Bring to the boil, reduce heat and simmer covered for 1 1/2 hours until tender. Remove lid and simmer a further 10 minutes until slightly thickened. Grate lemon rind over the top, garnish with coriander and serve with flatbread.

Recipe Type: Casserole, Moroccan, Slow Cooked

Author: Naomi Crisante
Date Created: 09/02/2019