Lamb and Chickpea Tagine

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

11 Reviews

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Photo: José Picayo; Styling: Beverley Hyde

Yield

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

Serve this hearty Moroccan-inspired stew over hot cooked couscous.

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

How to Make It

Step 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.

Step 2

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

Ratings & Reviews

EllenDeller's Review

2013-09-02T20:01:08-04:00 kerianne

I love this kind of thing, but this one was way too sweet, not spicy enough, and seemed watery and kind of flat tasting instead of luscious, the way it should. I'd try another of the recipes for this dish, but not this one.

SingingGourmand's Review

2012-10-13T10:57:30-04:00 chicagolson

This one blew away my guests - they praised every bite! I happened to have a little lamb stock in the freezer (never throw away bones!) that I mixed with homemade chicken stock to come up with the right amount of liquid. I also covered the Dutch oven for most of the cooking time. I was worried the lamb would be tough, but it was perfect. I served it with pistachio couscous (add chopped pistachios and lemon zest to couscous cooked with stock instead of water). This one will be a go-to for company!

substance's Review

2010-12-06T23:23:37-05:00 SingingGourmand

Was really unsure about this one as we don't normally fruity things like raisins in savory dishes. My husband loves lamb, so I went for it. I'm not a fan of lamb but I love this dish, something about it (maybe the honey?) mellows the lamb perfectly. I let it cook for hours so the lamb has time to really tenderize. One of our favorites now.

CindyAustin17's Review

2010-09-12T00:50:16-04:00 aprild5850

It was good not great. The lamb stew meat just was not getting tender. Possibly if I make again I may cut into smaller chunks. I have an excellent butcher so the meat was prime. I had to add more chicken stock to allow the meat to simmer longer to try to tenderize. Maybe next time add more chicken stock and braise slowly in dutch oven? It was easy to make. It will need a nice side vege.

JCharlotte80's Review

2010-07-25T23:50:52-04:00 JCharlotte80

Delicious and a nice change of new flavors.

aprild5850's Review

2010-03-19T01:02:15-04:00 substance

Stew meat wasn't available at the market, so I used ground lamb and cooked together with the onion. Very good flavor and easy to make.

kerianne's Review

2010-03-13T20:57:23-05:00 justine1585

This was delicious. I had lamb chops in the freezer already so I cut those up instead of buying/using stew meat. The amount of liquid scared me at first but after 50 minutes of simmering, all that was left was fragrant lamb, chickpeas, raisins, onions and garlic. This is my favorite cooking light recipe so far.

justine1585's Review

2010-03-01T19:35:03-05:00 AmiNan

I had never cooked lamb before, but decided to give it a try with this recipe. I followed the recipe exactly, and it turned out delicious. The meat could have been a little more tender, but I loved the flavor of the lamb with the chickpeas and raisins. Overall a very tasty dish, and makes great leftovers.

AmiNan's Review

2010-02-21T23:32:57-05:00 EllenDeller

We followed the recipe and it tasted amazing. The only substitution I would make is to use a nicer cut of lamb. 50 minutes is not enough to make stew meat as tender as it could be.

chicagolson's Review

2010-02-20T23:19:27-05:00 CindyAustin17

Loved the taste - a spicy-sweet combination! I used beef instead of lamb and it worked well. However, there was much more liquid than in the picture; could that be due to the beef substitution?

Lamb and Chickpea Tagine

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Ratings & Reviews

EllenDeller's Review

SingingGourmand's Review

substance's Review

CindyAustin17's Review

JCharlotte80's Review

aprild5850's Review

kerianne's Review

justine1585's Review

AmiNan's Review

chicagolson's Review

Lamb and Chickpea Tagine

Ingredients

Nutritional Information

How to Make It

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Build-a-Meal

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