Name: Lamb and chickpea tagine
Cook time: 90 min
Total time: 90 min
Yield: 4
Ingredients: 1 kilogram boned lamb shoulder; 1/4 cup (60ml) olive oil; 2 clove garlic, crushed; 2 medium (300g) onions, chopped; 3 teaspoon ground cumin; 1 teaspoon ground turmeric; 1/2 teaspoon ground cardamom; 300 gram can chickpeas, rinsed, drained; 2 cup (500ml) chicken stock; 1 cinnamon stick; 4 (80g) fresh dates, seeded, thinly sliced; 3 strips lemon rind; 4 small (360g) zucchini, sliced; 1/2 cup chopped fresh coriander leaves; 1 tablespoon plain yoghurt; 1 tablespoon chopped fresh coriander leaves, extra; 1/2 cup (75g) unsalted roasted cashews, chopped

Ingredients

1 kilogram boned lamb shoulder

1/4 cup (60ml) olive oil

2 clove garlic, crushed

2 medium (300g) onions, chopped

3 teaspoon ground cumin

1 teaspoon ground turmeric

1/2 teaspoon ground cardamom

300 gram can chickpeas, rinsed, drained

2 cup (500ml) chicken stock

1 cinnamon stick

4 (80g) fresh dates, seeded, thinly sliced

3 strips lemon rind

4 small (360g) zucchini, sliced

1/2 cup chopped fresh coriander leaves

1 tablespoon plain yoghurt

1 tablespoon chopped fresh coriander leaves, extra

1/2 cup (75g) unsalted roasted cashews, chopped

Method

1.Cut lamb into 3cm pieces. Heat 2 tablespoons of the oil in pan, add lamb in batches, cook until lamb is well browned, remove. Heat remaining oil in pan, add garlic, onions and ground spices, cook, stirring, until spices are fragrant.

2.Return lamb to pan with chickpeas, stock, cinnamon, dates and rind, simmer, covered, 30 minutes. Add zucchini, simmer, covered, 45 minutes or until lamb is tender.

3.Remove from heat, stir in coriander and yoghurt. Discard rind and cinnamon. Serve tagine topped with extra coriander and nuts.