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Lamb Tagine with Potatoes and Chickpeas

Print Recipe
Servings 4 servings

Ingredients
  

  • 3 teaspoons cumin seeds we used ground
  • 3 teaspoons coriander seeds we used ground
  • 3/4 teaspoons peppercorns we used ground black pepper
  • 1 1/2 teaspoons sweet paprika we used Hungarian
  • 1 teaspoons ground ginger
  • 2 teaspoons salt plus more, to taste (we used Kosher)
  • 2 Tablespoons extra-virgin olive oil
  • 2 1/2 lb. boneless leg of lamb cut into 1-inch cubes (we just used stew lamb, which was perfectly sized)
  • 1 yellow onion julienned
  • 4 garlic cloves minced
  • 1/4 cup water
  • 1/2 pound lb. small Yukon Gold potatoes halved (we ended up using aand it was perfect!)
  • 1/4 cup chopped fresh cilantro plus more for garnish
  • 1 can chickpeas rinsed and drained, 15 oz.
  • 1/4 cup fresh lemon juice
  • Freshly ground pepper to taste

Instructions
 

  • 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. If using ground, skip the grinding step and just combine in a small bowl. Mix with a fork.
  • In a tagine over medium-high heat, warm 1 tablespoon 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. If you don't have a tagine, we used our most favorite pasta pot.
  • Add the remaining oil and the onion to the tagine or pot, reduce the heat to medium and cook, stirring, until translucent, about 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 more minutes.
  • Add the lamb, water, potatoes and the 1/4 cup cilantro and bring to a simmer.
  • Cover the tagine or pot 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. Accompany with couscous or rice.