Moroccan lamb and chickpea tagine
Tender lean lamb simmered with chickpeas, tomatoes and warm Moroccan spices.
- Time1 hr 30
- LevelEasy
- Costabout £2.23 a head
Ingredients
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Method
- 1
Spray a heavy pan and brown the lamb for 5 minutes over a high heat. Lift out.
5 min - 2
Cook the onion and carrots for 6 minutes. Add the garlic and spices and stir for 1 minute.
6 min - 3
Return the lamb and add the tomatoes and water. Bring to a simmer, cover and cook gently for 50 minutes.
50 min - 4
Add the chickpeas and courgette and cook for 15 minutes with the lid off until the sauce thickens.
15 min - 5
Scatter with coriander and serve with couscous or brown rice.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.