Spicy Lamb Tagine with Ras el Hanout and Chickpeas

Ingredients

• Lamb shoulder, cut into 1.5-inch cubes1 kg
• Onions, chopped2 large
• Garlic, minced5 cloves
• Olive oil3 tbsp
• Ras el Hanout spice blend2 tbsp
• Smoked paprika1 tsp
• Cayenne pepper (optional, for heat)1/4 tsp
• Diced tomatoes1 can (400g)
• Beef or lamb broth2 cups
• Chickpeas, drained and rinsed1 can (400g)
• Honey1 tbsp
• Fresh cilantro, chopped1/4 cup
• Saltto taste
• Black pepperto taste

Steps

1. 1

   Heat olive oil in a tagine pot or Dutch oven over medium-high heat. Sear the lamb cubes in batches until browned on all sides. Remove and set aside.

2. 2

   Add chopped onions to the pot and cook until softened, about 8-10 minutes.

3. 3

   Add minced garlic and cook for 1 minute until fragrant.

4. 4

   Stir in Ras el Hanout, smoked paprika, and cayenne pepper (if using). Cook for 1 minute, stirring constantly.

5. 5

   Add the diced tomatoes and broth. Scrape the bottom of the pot to loosen any browned bits.

6. 6

   Return the lamb to the pot. Season with salt and black pepper.

7. 7

   Bring to a simmer, then cover and reduce heat to low. Cook for 2 to 2.5 hours, or until the lamb is very tender.

8. 8

   Stir in the drained chickpeas and honey. Cook uncovered for another 15-20 minutes to allow the sauce to thicken slightly.

9. 9

   Stir in fresh chopped cilantro just before serving.

10. 10

    Serve hot, ideally with couscous or flatbread.