Lamb Tagine with Chickpeas and Raisins, Basmati Ric

Name: Lamb Tagine with Chickpeas and Raisins, Basmati Rice and Harissa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds lamb shoulder, cut into 2-inch pieces; 6 cloves garlic, coarsely chopped; 1 tablespoon honey; 1/4 cup olive oil; 3 tablespoons chopped cilantro; Pinch of saffron threads; 2 teaspoons paprika; 2 teaspoons ground cumin; 2 tablespoons sun-dried tomato paste; Salt and pepper; 2 potatoes, cut into chunks; 2 carrots, cut into chunks; 2 yellow onions, peeled and cut into chunks; 1 1/2 cups vegetable stock; 1 cinnamon stick; 1 cup cooked chickpeas; 1/2 cup golden raisins; 2 red bell peppers, roasted, peeled and chopped; 1 small red chile, chopped; 2 cloves garlic, chopped; 1/2 teaspon coriander seeds, toasted in a pan; 1/2 teaspoon cumin; Salt; 3 tablespoons olive oil; 2 tablespoons olive oil; 1 yellow onion, finely chopped; 1 teaspoon cumin seeds; 1 cinnamon stick; 2 cardamom seeds, crushed; 2 bay leaves

Servings: persons

2 pounds lamb shoulder, cut into 2-inch pieces
6 cloves garlic, coarsely chopped
1 tablespoon honey
1/4 cup olive oil
3 tablespoons chopped cilantro
Pinch of saffron threads
2 teaspoons paprika
2 teaspoons ground cumin
2 tablespoons sun-dried tomato paste
Salt and pepper
2 potatoes, cut into chunks
2 carrots, cut into chunks
2 yellow onions, peeled and cut into chunks
1 1/2 cups vegetable stock
1 cinnamon stick
1 cup cooked chickpeas
1/2 cup golden raisins
2 red bell peppers, roasted, peeled and chopped
1 small red chile, chopped
2 cloves garlic, chopped
1/2 teaspon coriander seeds, toasted in a pan
1/2 teaspoon cumin
Salt
3 tablespoons olive oil
2 tablespoons olive oil
1 yellow onion, finely chopped
1 teaspoon cumin seeds
1 cinnamon stick
2 cardamom seeds, crushed
2 bay leaves
2 cups basmati rice, washed well and drained
3 cups water
2 tablespoons lemon juice
Salt and freshly ground pepper

1
Mix together the garlic, honey, olive oil, cilantro, saffron, paprika, cumin and tomato paste in a large bowl.
2
Add the lamb and toss to coat.
3
Cover and marinate in the refrigerator overnight.
4
Remove from the refrigerator 30 minutes before cooking.
5
Preheat oven to 400 degrees F. Put the meat and the marinade into a tagine or Dutch oven and sprinkle with salt and pepper.
6
Add the potatoes, carrots, onions, stock and cinnamon and stir together.
7
Place the tagine lid on or Dutch oven lid and bake for 1 hour.
8
Stir the chickpeas and raisins into the tagine and cook for 30 minutes.
9
Remove the lid or foil and cook an additional 30 minutes to brown the vegetables.
10
Garnish with cilantro springs.
11
Combine all ingredients in a food processor and process until smooth.
12
Heat oil in a medium saucepan over medium heat.
13
Add the onions and cook until soft.
14
Ad the cumin seeds, cinnamon stick, cardomom seeds and bay leaves and cook for 2 to 3 minutes.
15
Add the rice and toss to coat with the mixture.
16
Add the water and lemon juice and season with salt and pepper.
17
Bring to a boil, cover and reduce heat to medium low, cook for 15 minutes, or until rice is tender and water has been absorbed.
18
Remove from the heat and leave covered for 5 minutes.
19
Fluff with a fork.

1663

kcal

Calories

Fat

161

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 34 ingredients. The key ingredients include: 2 pounds lamb shoulder, cut into 2-inch pieces, 6 cloves garlic, coarsely chopped, 1 tablespoon honey, 1/4 cup olive oil, and more.

Yes, Lamb Tagine with Chickpeas and Raisins, Basmati Rice and Harissa falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Lamb Tagine with Chickpeas and Raisins, Basmati Rice and Harissa

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions