I was browsing through Tastespotting the other day and I saw an absolutely, gorgeous, brick red tajine with chicken. I immediately went into the garage and began a feverish search for my Moroccan tajine. No joy. Since everyone knows that you can neither be too thin nor have too many tajines, I bought another one just so I could share this wonderful tajine of lamb, potatoes and chickpeas with all of you. No thanks needed 🙂
Lamb Tagine with Chickpeas and Potatoes
3 tsp freshly ground cumin
3 tsp freshly ground coriander
3/4 tsp black pepper
2 tsp paprika
1 tsp grated ginger
2 tsp salt
2tbsp olive oil
2 lb boneless lamb leg, cut into cubes
1 onion, cut in half and thinly sliced
4 garlic cloves, finely chopped
1/4 cup water
4 small potatoes, cut into eighths
1/4 cup cilantro, chopped
2 cups canned chickpeas, rinsed and drained
1/4 cup lemon juice
Mix all the spices together and set aside. In 1 tbsp of olive oil, brown the lamb cubes in the bottom of a tajine. Remove and set aside. Add the onions and the remaining olive oil to the tajine and cook until soft. Add the garlic and spices and cook for 2 minutes. Add the water, potatoes, lamb and cilantro, stir well, bring to a boil then simmer with the top on for 45 minutes. Add the chickpeas, lemon juice and continue to simmer for an additional 45 minutes. Serve with couscous.
Wine suggestion: Ethiopia Gouder
Cooking in Sens 
I was just waiting for your next post 😀 This look incredible. Love the tagine too. I really need to get myself one… ok I will. I shall get myself a tagine. This would probably be one of my favourite dishes ever – it looks simply divine and it has lamb… IT HAS LAMB. Also, thanks for the e-mail I checked the money challenge out, it such a good initiative. I guess I largely do it already, but I’m afraid I don’t have time at the moment to think about it properly – I start and end work at really awkward times.
Thanks frugal. I love cooking in tajines!
I love this recipe and your suggested wine pairing, not that I see many Ethiopian wines here.
Gouder is a “truck” of a wine but it would go well with this.
My culinary life is over.. I do not have a Tajine. (sad face) Onto the shopping list with it!! (happy face) c
Way to handle the necessities C!
Where are the lemons in the list of ingredients/preparation instructions? The dish, as pictured, is loaded with them. Are those preserved lemons?
Hi Nancy. Other than the lemon juice, there are no lemons in my recipe. This is a pictorial serving suggestion for both presentation and, if you look at the bowl below, you can also serve a slice of lemon with each individual serving, if you choose.
Wonderful dish! Love the styling too!
Thank you sneige!
A gorgeous dish for autumn. Can’t wait till my Meyer lemons ripen so I can cook up this lovely dish.
Thank you Carolyn.
Tajines are loaded with spices that I really love. Perfect for the cooler weather.
Looks fabulous – we ate nearly the same thing last night, but as you might guess, without the lamb!.Neither of our next door moutons were willing to be part of the tagine – spoilsports.
I’m sure it was just as good because in this dish, the spices are the main attraction. Silly sheep.
I have a Tanjine that I bought some time ago, and sadly, I only used it once or twice, but I love the function, steaming, cooking without using too much oil, but if I had to choose a meat that was my favorite, it would be lamb.
Try it again with lamb Marie. So good!
I love this winter/autumn warmer recipe. I’ll have to invest in a tagine this week, no better excuse!
One never needs an excuse to buy kitchen equipment, Carolanne 🙂 Thank you for visiting.
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Thanks for the mention.
Please I would love to buy a Tajine….but here I can’t find….can you please recommend any place that I could find? Thanks !
Hi Nanci. Where do you live?
i love both chickpeas and greenpeas, although chickpeas has that distinctive nutty taste that i like…
Look over our personal webpage as well
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