Lamb
Lamb and Chickpea Stew
Lamb and chickpea stew combines tender shoulder, carrots and cooked chickpeas in a tomato-spiced broth. Chickpeas add a creamy bite and absorb some of…
Lamb
Moroccan Lamb Tagine
This lamb tagine-style braise combines tender shoulder with carrots, chickpeas and dried apricots. Cinnamon and ginger support a savoury-sweet sauce, while lemon prevents the dried fruit from dominating. A heavy covered casserole can be used when following the method’s heat guidance.
Home Cook View
Follow the measured ingredients, numbered method, substitutions, safety notes and cooking mode below.
Professional Kitchen View
Standard Yield4 servings
Professional Chef Notes
Use cooked chickpeas and substantial carrot pieces. Dried apricots soften and sweeten the liquid, so additional sugar is unnecessary in this formulation. Toasted almonds are a finishing component and must be included in the allergen description.
Tenderise the lamb over gentle heat before allowing the softer additions to break down. Keep enough liquid for a moist braise and stir carefully around the meat. Add lemon after the final reduction and taste with an apricot in the spoonful.
If the sauce is too sweet, adjust with small amounts of lemon and unsalted stock rather than more spices alone. If lamb remains tough, continue covered cooking. For an earthenware tagine, follow its manufacturer’s heat and stovetop restrictions.
About This Recipe
This lamb tagine-style braise combines tender shoulder with carrots, chickpeas and dried apricots. Cinnamon and ginger support a savoury-sweet sauce, while lemon prevents the dried fruit from dominating. A heavy covered casserole can be used when following the method’s heat guidance.
Before You Start
1. Read firstRead every step once before switching on the cooker.
2. MeasureWeigh and prepare all ingredients in the order listed.
3. Control heatLow means a gentle bubble, medium cooks steadily, and high is for quick browning.
4. Check donenessUse the texture, timing and safe-temperature checks written in the method.
Equipment
- ✓ Heavy lidded casserole
- ✓ Tongs
Ingredients
Easy Step-by-Step Method
Complete one numbered step before moving to the next. Keep the heat and timing exactly as written.
- Brown lamb: Heat olive oil in a heavy casserole and brown lamb in batches. Remove to a plate.
- Make the spice base: Cook onion for 8 minutes. Add ginger, garlic, cumin, ground coriander, cinnamon and turmeric and stir for 1 minute.
- Begin the braise: Return lamb and add stock and salt. Cover and simmer gently for 1¼ hours.
- Add vegetables and fruit: Add carrots and apricots and continue for 30–45 minutes until lamb yields easily to a fork and carrots are tender.
- Add chickpeas: Fold in chickpeas and simmer for 10 minutes. Reduce uncovered if too watery.
- Balance and serve: Add lemon juice gradually, then garnish with coriander leaves and toasted almonds.
Chef Notes & Tips
A heavy casserole works if a tagine is unavailable. Do not put delicate glazed earthenware directly over strong heat unless its maker says it is suitable.
Ingredient choices: Use cooked chickpeas and substantial carrot pieces. Dried apricots soften and sweeten the liquid, so additional sugar is unnecessary in this formulation. Toasted almonds are a finishing component and must be included in the allergen description.
Cooking control: Tenderise the lamb over gentle heat before allowing the softer additions to break down. Keep enough liquid for a moist braise and stir carefully around the meat. Add lemon after the final reduction and taste with an apricot in the spoonful.
If something goes wrong: If the sauce is too sweet, adjust with small amounts of lemon and unsalted stock rather than more spices alone. If lamb remains tough, continue covered cooking. For an earthenware tagine, follow its manufacturer’s heat and stovetop restrictions.
Ingredient Substitutions
- ↔ Apricots → prunes
- ↔ Chickpeas → cooked cannellini beans
- ↔ Almond garnish → omit for a nut-free garnish, checking other ingredients
Food Safety & Doneness
For intact lamb chops and roasts, reach at least 63°C and rest for 3 minutes. Shoulder and other braising cuts need longer to become tender. Use separate raw-meat utensils.
Serving & Plating
Serve with couscous or another separately prepared accompaniment. Scatter almonds and coriander just before serving to retain their texture.
Storage
Refrigerate promptly in shallow covered containers at 4°C or below and use within 3 days. Reheat only the portion needed to at least 74°C throughout. Discard food left unrefrigerated for more than 2 hours, or 1 hour above 32°C.
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