Moroccan Lamb Tagine With Chickpeas Recipe | Kosher

Ingredients  🍲

• 2 lbs lamb shoulder or stew meat, cut into chunks

• 2 tbsp olive oil

• 1 large onion, finely chopped

• 3 cloves garlic, minced

• 1 tsp ground cumin

• 1 tsp ground coriander

• 1 tsp ground cinnamon

• 1 tsp ground turmeric

• ½ tsp ground ginger

• ½ tsp paprika

• ½ tsp cayenne pepper (optional, for heat)

• 2 cups canned chickpeas, drained and rinsed

• 1 (14 oz) can diced tomatoes

• 2 cups low-sodium chicken or vegetable broth

• 1 large carrot, sliced into rounds

• 1 small sweet potato, peeled and cubed

• ½ cup dried apricots, halved

• Salt and pepper to taste

• Fresh cilantro or parsley, chopped (for garnish)

• Toasted almonds or pine nuts (optional, for garnish)

Instructions

1. Sear the lamb: Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the lamb and sear on all sides until browned. Remove and set aside.

2. Cook the aromatics: In the same pot, add onion and cook until softened (about 5 minutes). Stir in garlic and spices, cooking until fragrant (1–2 minutes).

3. Build the stew: Return lamb to the pot. Add chickpeas, tomatoes, broth, carrot, and sweet potato. Stir to combine.

4. Simmer gently: Bring to a boil, then reduce heat to low. Cover and simmer for 1½–2 hours, until the lamb is tender and the sauce has thickened.

5. Finish with sweetness: Stir in dried apricots during the last 15 minutes of cooking. Adjust salt and pepper to taste.

6. Serve: Garnish with fresh cilantro/parsley and optional toasted nuts. Serve hot with couscous or fluffy rice.

Notes

• This dish can be prepared in a slow cooker (6–8 hours on low).

• Make sure all ingredients are kosher-certified for your kitchen.

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