Recipe Category: Main Courses
Moroccan Lamb Tagine with Pumpkin and Chickpeas
Moroccan flavours and tender tasty lamb chops make this fairly quick one pot dish. Serve with Moroccan Flatbreads.
|Preparation Time:||15 minutes|
|Cooking time:||20 minutes|
- 12 lamb loin chops, trimmed of fat
- sea salt
- 2 tablespoons olive oil
- 1 onion, halved and sliced
- 1 red capsicum, halved and sliced
- 1 small red chilli, sliced
- 2 -3 tablespoons ras el hanout (Moroccan spice mix)
- 1/2 tablespoon turmeric
- 1 tablespoon smoked paprika
- 1 cup water
- 1/2 small butternut pumpkin, cut into chunks
- 2 carrots, peeled and sliced
- grated rind of 1 lemon
- toasted slivered almonds, for serving
- 1 cup fresh coriander leaves
Season lamb with salt. Heat oil in a tagine or heavy based casserole dish, lightly brown lamb on both sides. Add onion, capsicum and spices and cook, stirring for few minutes until aromatic. Add water, pumpkin and carrots and simmer covered for 15 minutes until carrots are tender. Remove lid and simmer 5 minutes to reduce slightly and season to taste. Sprinkle with lemon rind and almonds and serve garnished with coriander.
Ras el Hanout is a Moroccan spice mix that translates as 'top of the shop', as spice vendors create and sell their own blend that can be made with up to 100 spices.
Your favourite Moroccan Spice Mix will work here, or make your own with a mixture of cumin, coriander, turmeric, paprika, chilli and a little cinnamon.
Serve with Moroccan Flatbreads. You can find the recipe on Foodcentric.com.au