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.

Lamb, Chickpea and Fennel Tagine
Prep Time
20 mins
Cook Time
40 mins
Total Time
1 hr
Course: Main Dish, Soup
Cuisine: African
Servings: 2 people
  • 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
  1. Heat large skillet over medium high heat.
  2. Add 1 tbsp olive oil and onions, reduce the heat and saute until translucent, about 5 minutes.
  3. Transfer the onions to large pot, add the spices and herbs to the onions in the pot.
  4. 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.
  5. 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.
  6. 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.



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