Wayne Gisslen

Lamb Tagine with Chickpeas

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Preparation info
  • portions:

    12

    portion size: 10 oz 300 g ) meat, vegetables, and sauce
    • Difficulty

      Easy

Appears in
Professional Cooking: 10th Edition
Professional Cooking

By Wayne Gisslen

Published 2025

  • About

Ingredients

U.S. METRIC INGREDIENTS
3

Method

  1. In a heavy braising pan or casserole or in the base of a tagine (see sidebar), mix together the oil, onion, garlic, ginger, turmeric, cilantro, salt, and pepper.
  2. Add the lamb to the pan and toss with the spice mixture to coat all the pieces.
  3. Add the water. Bring to a boil, and then cover tightly. Simmer slowly on top of the stove or in an oven heated

Per serving: Calories, 620; Protein, 43 g; Fat, 40 g (57% cal.); Cholesterol, 145 mg; Carbohydrates, 24 g; Fiber, 7 g; Sodium, 640 mg.