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Lamb and chickpea stew

Lamb tagine with sweet dates

4

Serves

30 mins

Prep Time

2 hrs

Cook Time

Kathy Paterson

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

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800g Quality Mark lean lamb shoulder chops

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2 tsp ground cumin

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1 tsp ground coriander

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1 tsp ground ginger

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1 tsp fennel seeds

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1 tsp paprika

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1 tsp ground turmeric

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1 tsp ground cinnamon

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3 Tbsp olive oil

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1 onion

cut into 8 wedges

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2 carrots

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cut into even-sized pieces

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2 Agria potatoes

cut into even-sized pieces

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4 pitted dates

pitted and chopped

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400g chopped tomatoes

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1 1/2 cups vegetable stock

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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)

This dish is packed with iron, zinc and vitamin B12 contributing to immunity and energy levels.

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