Ingredients:
2 lbs lamb shoulder, cut into large chunks
2 tbsp olive oil
1 large onion, finely chopped
3 garlic cloves, minced
1 tsp ground ginger
1 tsp ground turmeric
1 tsp ground cinnamon
1 tsp ground cumin
Pinch of saffron threads (optional)
1 can (15 oz) chickpeas, drained
8 oz pitted prunes
1 large carrot, sliced
1 potato, diced
1 can (14 oz) diced tomatoes
2 cups beef or vegetable broth
Salt & pepper, to taste
Juice of ½ lemon
Garnish: chopped fresh cilantro, toasted almonds or sesame seeds (optional)
Directions:
In a heavy-bottomed tagine or Dutch oven, warm olive oil over medium heat. Add onion and garlic; sauté until fragrant and soft, about 5 minutes.
Stir in spices—ginger, turmeric, cinnamon, cumin—and saffron if using. Cook 1 minute to bloom their flavors.
Add lamb chunks; brown on all sides, seasoning with salt and pepper.
Pour in broth, diced tomatoes, carrots, and potatoes. Bring to a gentle simmer. Cover and cook over low heat for about 1.5–2 hours, until the lamb is tender.
Add chickpeas and prunes; continue simmering for another 20 minutes until chickpeas are warmed and prunes plump.
Stir in lemon juice, adjust seasoning, and garnish with cilantro and almonds or sesame seeds if desired. Serve hot with couscous or flatbread.
Prep Time: 20 minutes | Cooking Time: 2 hours | Total Time: 2 hours 20 minutes
Kcal: ~620 kcal per serving | Servings: 6 servings
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