Lamb and Chickpea Tagine

Lamb and Chickpea TagineRecipe
Photo: José Picayo; Styling: Beverley Hyde
Serve this hearty Moroccan-inspired stew over hot cooked couscous.

Yield:

5 servings (serving size: about 2/3 cup lamb mixture, 4 teaspoons pistachios, and 1 1/2 teaspoons cilantro)

Recipe from

Cooking Light

Nutritional Information

Calories 432
Fat 15.6 g
Satfat 3.9 g
Monofat 7.5 g
Polyfat 2.6 g
Protein 37.9 g
Carbohydrate 36.2 g
Fiber 5.4 g
Cholesterol 98 mg
Iron 4.8 mg
Sodium 729 mg
Calcium 81 mg

Ingredients

1 tablespoon olive oil
1 pound lamb stew meat
1 cup chopped onion
1/2 teaspoon salt
1/4 teaspoon ground red pepper
1/4 teaspoon ground cumin
5 garlic cloves, minced
1 tablespoon tomato paste
2 teaspoons honey
2 1/2 cups fat-free, less-sodium chicken broth
1/2 cup golden raisins
1 (15-ounce) can chickpeas (garbanzo beans), rinsed and drained
1/3 cup chopped pistachios
2 tablespoons small fresh cilantro leaves

Preparation

1. Heat a large saucepan over medium-high heat. Add oil to pan; swirl to coat. Add lamb; sauté 4 minutes, turning to brown on all sides. Remove lamb with a slotted spoon. Add onion, salt, pepper, and cumin to pan; sauté 4 minutes, stirring occasionally. Add garlic; sauté 1 minute, stirring constantly. Return lamb to pan; stir in tomato paste and honey. Cook 30 seconds, stirring constantly. Add broth, raisins, and chickpeas; bring to a boil. Reduce heat to medium, and cook 50 minutes or until lamb is tender, stirring occasionally. Sprinkle with pistachios and cilantro.

Wine note: You don't want your food to be sweeter than your wine. What to do, then, with a honeyed tagine? Go for a wine with deep fruit that seems sweet even if it isn't—a zinfandel full of jammy, spicy blackberries, plums, pepper, chocolate, and even raisins: Rodney Strong 2007 "Knotty Vines" Zin (Sonoma County, $22). —Sara Schneider