Moroccan lamb and chickpea tagine - Base recipe
8 serves
15 m
120 m
Introducing our 'Moroccan lamb and chickpea tagine' recipe, a part of our heart-healthy Batch Cooking collection, designed to simplify your meal prep routine.
The recipes in this collection are carefully developed to help you enjoy a balanced meal plan while saving you time. Start with this base recipe and use it to make two meals - one to enjoy now and another to refrigerate or freeze for later.
Indulge in a hearty dinner tonight with our 'Moroccan lamb couscous', then easily store away another portion for our 'Moroccan lamb cottage pie'. It's the ideal choice for those busy evenings when cooking from scratch feels like an impossible task. Let our recipe collection inspire you to conquer weeknight dinners with ease, one deliciously convenient meal at a time.
Ingredients
- 1½ tablespoons olive oil
- 1kg diced lean lamb
- 2 large onions, coarsely chopped
- 2 tablespoons ras el hanout spice blend
- 500g carrots, coarsely chopped
- 2 x 400g cans no added salt chickpeas, drained
- 1 tablespoon honey
- 700g jar tomato passata
- 2 cups (500ml) reduced salt chicken stock
- 1 cup coarsely chopped fresh coriander
Method
Step 1
Heat half the oil in a large, deep pot over mediumhigh heat. Cook lamb in two batches, turning, until well browned. Remove from pot.
Step 2
Heat remaining oil in same pot. Add onions. Cook, stirring, for 3-5 minutes, until light golden. Add spice blend. Cook, stirring, for 1 minute.
Step 3
Return lamb to pot with carrots, chickpeas and honey. Stir in passata, stock and 2 cups water. Bring to the boil. Reduce heat. Cover and simmer for 1½ hours, stirring occasionally, until lamb is tender. Uncover, simmer for a further 10 to 15 minutes, or until thickened.
Step 4
Transfer half the tagine to a large freezer-safe container (or divide into smaller containers) and set aside to cool for 1 hour. Label, date, then seal and refrigerate for up to 3 days or freeze for up to 3 months.
Tips
- Replace ras el hanout spice blend with Harissa Middle Eastern spice blend, if preferred.
- Check labels on spice blend and passata and choose the brands lowest in sodium.
- Try cooking up the tagine on the weekend when you have more time, then enjoy the second batch as a quick meal through the week.
