Lamb Tagine with Chickpeas and Raisins, Basmati Rice and Harissa Recipe

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.

No additional tips available.

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

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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.

Lamb Tagine with Chickpeas and Raisins, Basmati Rice and Harissa

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