The two classics flavours of a Moroccan Tagine is lamb and dates. This dish is served with rice to soak up the delicious flavours of the tagine.
500g diced lamb
400g canned chickpeas
2 cups chicken stock
1 onion chopped
2 cloves garlic
2 tbsp. olive oil
2 tsp cumin
2 tsp paprika
6-8 dates chapped without seeds
Heat one tablespoon of oil in a pan. Add the lamb and cok until it’s seared. Set aside.
In the same pan heat the remaining oil, Add the chopped onion and cook for 5 minutes or until soft.
Add the garlic and spices. Cook for a few seconds or until fragrance.
Add the lamb, dates and chicken stock to the pan and bring it to boil. Once it’s boiled simmer for 20-30 minutes or until meat is properly cooked.
Serve with rice.
This dish serves 4-6.
You can substitute the lamb for chicken.
Don’t forget to drain the canned chickpeas and rinse it in cold water to remove the salt contents.
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