Rating: 4.5 stars
11 Ratings
  • 5 star values: 6
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1

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

Recipe by Cooking Light March 2010


Credit: José Picayo; Styling: Beverley Hyde

Recipe Summary

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


Ingredient Checklist


Instructions Checklist
  • 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

Nutrition Facts

432 calories; fat 15.6g; saturated fat 3.9g; mono fat 7.5g; poly fat 2.6g; protein 37.9g; carbohydrates 36.2g; fiber 5.4g; cholesterol 98mg; iron 4.8mg; sodium 729mg; calcium 81mg.