Per serving · Approximate values estimated by AI
Spicy Lamb Tagine with Ras el Hanout and Chickpeas
85% authentic · Moroccan
A robust and flavorful variation featuring tender lamb, the complex spice blend of Ras el Hanout, hearty chickpeas, and a hint of heat, offering a deeper, spicier profile.
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
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
Add chopped onions to the pot and cook until softened, about 8-10 minutes.
- 3
Add minced garlic and cook for 1 minute until fragrant.
- 4
Stir in Ras el Hanout, smoked paprika, and cayenne pepper (if using). Cook for 1 minute, stirring constantly.
- 5
Add the diced tomatoes and broth. Scrape the bottom of the pot to loosen any browned bits.
- 6
Return the lamb to the pot. Season with salt and black pepper.
- 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
Stir in the drained chickpeas and honey. Cook uncovered for another 15-20 minutes to allow the sauce to thicken slightly.
- 9
Stir in fresh chopped cilantro just before serving.
- 10
Serve hot, ideally with couscous or flatbread.
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