Lamb Tagine with Potatoes and Chickpeas
- 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 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
- 1 can (15 oz.) chickpeas, rinsed and drained
- 1/4 cup fresh lemon juice
- Freshly ground pepper, to taste
- Cooked couscous for serving
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.