Lamb Tagine with Potatoes and Chickpeas
To intensify their flavor, toast the cumin and coriander seeds in a dry fry pan before grinding them. Be sure to stir frequently and watch the spices closely so they dont burn.
Ingredients
- 3 tsp. cumin seeds
- 3 tsp. coriander seeds
- 3/4 tsp. peppercorns
- 1 1/2 tsp. sweet paprika
- 1 tsp. ground ginger
- 2 tsp. salt, plus more, to taste
- 2 Tbs. extra-virgin olive oil
- 2 1/2 lb. boneless leg of lamb, cut into
1-inch cubes - 1 yellow onion, julienned
- 4 garlic cloves, minced
- 1/4 cup water
- 1/2 lb. small Yukon Gold potatoes, halved
- 1/4 cup chopped fresh cilantro, plus more for
garnish - 1 can (15 oz.) chickpeas, rinsed and drained
- 1/4 cup fresh lemon juice
- Freshly ground pepper, to taste
- Cooked couscous for serving
Directions
In a small fry pan over medium-low heat, toast the cumin and coriander seeds, stirring frequently, until fragrant, about 5 minutes. Transfer to a spice grinder, add the peppercorns, paprika, ginger and the 2 tsp. salt and grind until well combined. Set aside.
In a tagine over medium-high heat, warm 1 Tbs. of the olive oil until almost smoking. Working in batches, brown the lamb on all sides, 3 to 4 minutes total. Transfer to a plate.
Add the remaining 1 Tbs. oil and the onion to the tagine, reduce the heat to medium and cook, stirring, until translucent, 8 to 10 minutes. Add the garlic and the spice mixture, reduce the heat to medium-low and cook, stirring occasionally, until the onion is caramelized, about 2 minutes more. Add the lamb, water, potatoes and the 1/4 cup cilantro and bring to a simmer. Cover the tagine and adjust the heat so the mixture gently simmers. Cook for 45 minutes, then add the chickpeas and lemon juice. Continue cooking until the lamb is tender, about 45 minutes more. Taste and adjust the seasonings with salt and pepper.
Garnish with cilantro and serve the lamb directly from the tagine. Accompany with couscous. Serves 4 to 6.
In a tagine over medium-high heat, warm 1 Tbs. of the olive oil until almost smoking. Working in batches, brown the lamb on all sides, 3 to 4 minutes total. Transfer to a plate.
Add the remaining 1 Tbs. oil and the onion to the tagine, reduce the heat to medium and cook, stirring, until translucent, 8 to 10 minutes. Add the garlic and the spice mixture, reduce the heat to medium-low and cook, stirring occasionally, until the onion is caramelized, about 2 minutes more. Add the lamb, water, potatoes and the 1/4 cup cilantro and bring to a simmer. Cover the tagine and adjust the heat so the mixture gently simmers. Cook for 45 minutes, then add the chickpeas and lemon juice. Continue cooking until the lamb is tender, about 45 minutes more. Taste and adjust the seasonings with salt and pepper.
Garnish with cilantro and serve the lamb directly from the tagine. Accompany with couscous. Serves 4 to 6.