Lamb and chickpea stew
Lamb tagine with sweet dates
Serves
4
Prep Time
30 mins
Cook Time
2 hrs
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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ShareIngredients
800g Quality Mark lean lamb shoulder chopsi
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 wedges2 carrotsi
cut into even-sized pieces2 Agria potatoes
cut into even-sized pieces4 pitted dates
pitted and chopped400g chopped tomatoes
1 1/2 cups vegetable stock
1 cup chickpeas
drained
Method
Preheat the oven to 160°C.
Mix the spices together in a bowl, then sprinkle evenly over the lamb shoulder chops.
Heat 2 tablespoons oil in a large frying pan over medium-high heat.
Add the chops and brown on both sides.
Transfer to a large casserole dish.
Wipe out the pan with kitchen paper.
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.
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.
Place in the oven and cook for 1½ hours.
Remove from the oven and add the chickpeas.
Return to the oven for a further ½ hour.
Serve alongside steamed broccoli or your favourite greens.
Preheat slow cooker for 20 minutes.
Slow cookers use a lower heat, so you can half the amount of herbs and spices listed in the recipe.
Reduce the vegetable stock to just over a cup. Add additional liquid as required.
Place the potatoes and carrots on the bottom (where it's hottest), then place meat and others on top so everything will be evenly cooked.
If set to low, slow cook for 10-12 hours. If your slow cooker is set to high, cook for between 5-6 hours.
