Moroccan Lamb Tagine with Dates & Chickpeas

Serves 6-8

Prep time: 20 minutes / Cook time: 2 hours

 

INGREDIENTS

2 tablespoons extra virgin olive oil

1 kg lamb shoulder, neck fillets or leg, cut into 4cm cubes

2 onions, peeled and diced

2 carrots, peeled and diced

4 stalks celery, trimmed and diced

4 cloves garlic, peeled and thinly sliced

1 teaspoon salt

2 teaspoons ground cumin

1 teaspoon ground turmeric

1 teaspoon ground coriander

½ -1 teaspoon chilli flakes

1 cinnamon quill

2 bay leaves

2 oranges

2 x 400g tins chickpeas in brine, drained and rinsed

1 cup dates, snipped in half

2 ½ cups water

A generous handful of fresh parsley, finely chopped

 

METHOD

Heat the oven to 150C.

Season the lamb with salt and pepper on all sides.

Set a large, heavy, ovenproof pot with a lid over high heat and add the oil. When it's hot, brown the lamb on all sides (you will need to do this in two or three batches). Don't rush this or crowd the pan - while the meat is caramelising you can get the vegetables and other ingredients ready. Remove the browned meat to a plate and set aside.

Lower the heat to medium and add the onions, carrots, celery, garlic, and salt. Cook, stirring occasionally, until softened and starting to colour (about 10 minutes). Add the spices and bay leaves and cook for another 5 minutes.

Cut one of the oranges into small dice, discarding the stem end and any pips. Add to the pot, along with the browned meat and all its juices. Zest the other orange - add half to the pot and reserve the rest. Squeeze the juice into the pot and stir well. Add the drained chickpeas and dates. Mix well and season generously with salt and pepper. Pour in the water - it should just about cover the meat. Bring to a simmer, then cover tightly and place in the oven. Cook for about 2 hours, until the meat is very tender. Taste for seasoning - add more salt and pepper if necessary.

Just before you're ready to serve, toss together the reserved orange zest and finely chopped parsley. Ladle the tagine into warmed bowls and sprinkle with the zest and parsley mixture. Serve immediately.

Serve with whipped kumara mash, couscous or crusty bread, and some steamed spinach on the side.