One-Pan Lamb and Chickpea Tagine

Name: One-Pan Lamb and Chickpea Tagine
Prep time: 20 min
Cook time: 150 min
Total time: 170 min
Yield: 6
Ingredients: 1 kg lamb neck fillet, cut into large chunks; 3 tbsp ras el hanout; 2 tbsp olive oil; 2 onions, chopped; 4 carrots, cut into large chunks; 6 clove garlic cloves; 1 thumb-sized piece fresh ginger, peeled and finely grated; 2 tbsp rose harissa paste; 0.5 preserved lemon, finely chopped; 1 cinnamon stick; 400 g canned chopped tomatoes; 600 ml chicken or lamb stock; 2 can canned chickpeas, drained but not rinsed; 100 g dried apricots, roughly chopped; 150 g natural yogurt; 1 small bunch fresh coriander, roughly chopped; 1 handful flaked almonds, toasted; 1 serving cooked couscous

A fragrant, slow-cooked Moroccan-style feast made in just one pot. Tender lamb neck fillet is simmered with aromatic spices, sweet apricots, and hearty chickpeas for a deeply flavorful and comforting family dinner.

Servings6 Portions

Prep Time20 Mins

Cook Time150 Mins

Difficulty

Intermediate

Ingredients

lamb neck fillet, cut into large chunks
1 kg
ras el hanout
3 tbsp
olive oil
2 tbsp
onions, chopped
2
carrots, cut into large chunks
4
garlic cloves
6 clove
fresh ginger, peeled and finely grated
1 thumb-sized piece
rose harissa paste
2 tbsp
preserved lemon, finely chopped
0.5
cinnamon stick
1
canned chopped tomatoes
400 g
chicken or lamb stock
600 ml
canned chickpeas, drained but not rinsed
2 can
dried apricots, roughly chopped
100 g
natural yogurt
150 g
fresh coriander, roughly chopped
1 small bunch
flaked almonds, toasted
1 handful
cooked couscous
1 serving

Step-by-Step Instructions

Toss the lamb pieces with the ras el hanout and a large pinch of salt until evenly coated. You can do this up to 4 hours in advance and keep it chilled.

Preheat your oven to 160°C (140°C fan/gas 3). Heat the olive oil in a large flameproof casserole dish over medium heat. Brown the lamb in batches until golden on all sides, then remove with a slotted spoon and set aside on a plate.

In the same pan, sauté the chopped onions and carrots for 10-12 minutes until soft and golden, adding a drizzle more oil if the pan looks dry. Add the garlic and ginger and cook for 2 more minutes.

Stir in 2 tbsp of the harissa paste and the finely chopped preserved lemon. Cook for 1 minute until the vegetables are sticky and well-coated. Add the cinnamon stick and chopped tomatoes, then bring the mixture to a simmer.