Lamb, Chickpea and Fennel Tagine
Confession – I don’t actually own a tagine, yet. I don’t have the space in the kitchen for one so I used a dutch oven instead. Same result, fragrant and delicious food that travels perfectly to work or heated up for a Sunday lunch while you sit in front of the fire and watch action movies.
- 2 tbsp olive oil
- 1 large onions finely diced
- 1 garlic clove chopped
- 1 tbsp grated lemon zest
- 1/2 tsp ground coriander
- 1 tsp paprika
- 1 tsp ground cumin
- 1 tsp ground ginger
- 1/8 tsp cinnamon
- 1/8 tsp cayenne pepper
- 1/4 cup chopped parsley
- 1/8 cup chopped fresh dill
- 1/8 cup chopped fresh mint
- 400 grams cooked lamb (great way to use up roast lamb leftovers)
- 1 cup chicken broth
- 1/2 fennel bulb trimmed and cut into wedges
- 2 carrots peeled and cut into large chunks
- 1 400 g can chick peas
- 1 400 g can tomatoes
Heat large skillet over medium high heat.
Add 1 tbsp olive oil and onions, reduce the heat and saute until translucent, about 5 minutes.
Transfer the onions to large pot, add the spices and herbs to the onions in the pot.
Meanwhile, in same skillet that was used to sauté the onions, heat 1 tbsp oil over high heat. Add the lamb and sear quickly - only for about 1-2 minutes. Transfer the lamb to pot with onions and herbs. Add broth to pot. Bring to a boil.
Add fennel, carrots, chick peas and tomatoes. Cover pot and reduce heat to low. Simmer until all vegetables are tender, about 20 – 30 minutes. Uncover; with slotted spoon remove lamb and vegetables to a serving dish. Keep warm.
Boil remaining sauce until reduced, about 10 – 15 minutes. Season with salt and pepper. Return lamb and vegetables to the pot. Heat ingredients through and serve in soup bowls.