Lamb and chickpea stew
Lamb tagine with sweet dates
4
Serves
30 mins
Prep Time
2 hrs
Cook Time
Recipe author
Kathy Paterson
The lamb shoulder chops are beautifully cooked in the mixture of spices and vegetables, with a sweetness in the lamb bought out with the dates.
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Ingredients
Lamb
800g Quality Mark lean lamb shoulder chops
i
2 tsp ground cumin
1 tsp ground coriander
1 tsp ground ginger
1 tsp fennel seeds
1 tsp paprika
1 tsp ground turmeric
1 tsp ground cinnamon
3 Tbsp olive oil
1 onion
cut into 8 wedges
2 carrots
i
cut into even-sized pieces
2 Agria potatoes
cut into even-sized pieces
4 pitted dates
pitted and chopped
400g chopped tomatoes
1 1/2 cups vegetable stock
1 cup chickpeas
drained
Method
To Make Stew
To Serve
Slow Cooker Method
1
Preheat the oven to 160°C.
2
Mix the spices together in a bowl, then sprinkle evenly over the lamb shoulder chops.
3
Heat 2 tablespoons oil in a large frying pan over medium-high heat.
4
Add the chops and brown on both sides.
5
Transfer to a large casserole dish.
6
Wipe out the pan with kitchen paper.
7
Add the remaining oil, the onion wedges, carrots, potatoes and dates with any remaining spices into the pan and cook for 2-3 minutes, tossing them with a wooden spoon.
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8
Pour the tomatoes and stock into the hot frying pan and bring up to a simmer, then spoon into the casserole dish with the chops and season.
9
Place in the oven and cook for 1½ hours.
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10
Remove from the oven and add the chickpeas.
11
Return to the oven for a further ½ hour.
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Nutrition Information per Serving (684g)
Energy
2656kJ (634 kcal)
Protein
50g
Total Fat
30.8g
Saturated Fat
9g
Carbs
35.3g
Dietary Fibre
g
Sodium
650mg
Iron
6mg
Zinc
8.1mg
Vitamin B12
5µg
