The Lamb and Chickpea Degree Tagine

Name: The Lamb and Chickpea Degree Tagine
Prep time: 30 min
Cook time: 4 h
Total time: 4 h 30 min
Yield: Serves 4
Ingredients: salt and freshly ground black pepper; salt and freshly ground black pepper; 2 tbsp dried mixed herbs; 1 tsp honey; 50 g dried apricots, sliced; 1 sweet potato, peeled and cut into cubes; 750 ml lamb or chicken stock (or veg stock if you’re on a veg ting); 750 ml lamb or chicken stock (or veg stock if you’re on a veg ting); couscous or rice, to serve; couscous or rice, to serve; 2 tbsp vegetable oil; 400 g tin chickpeas, rinsed and drained; 1 tbsp tomato purée; 2 tsp ground cumin; 1 tsp mild chilli powder; 3 large carrots, cut into big cubes; 1 tbsp ras-el-hanout; 8 boneless lamb breast/leg steaks; 1 onion, chopped

Preparation info

Serves
4

Difficulty
Complex
Ready in
4 hr 30

Appears in

Eat, Sleep, Rave, Reheat

By Chris Stark

Published 2020

About

This recipe is as exotic as it got for me! Chickpeas are healthy, cheap and last forever. But the addition of the more pricey lamb (if desired) takes this tagine to the next level. This is an amazing meal, which comes into its own once Freshers’ Week is done and winter starts to roll in. Enjoy!

Ingredients

2 tbsp vegetable oil
8 boneless lamb breast/leg steaks
1 onion, chopped

Main course
Winter

Method

Heat the oil in a frying pan, add the lamb breast steaks and fry over a high heat until they are seared and golden brown on each side. Remove and set aside on a plate.
Fry the onion in the same frying pan (don’t wash it, you want all that flavour) for 5 minutes. Add the carrot, spices and chickpeas and fry for another 2 minutes.
Stir in the tomato pur