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.

Recipe can be made a day ahead. Storage: Covered, in refrigerator. Freeze: Not suitable. Microwave: Not suitable.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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