Lamb tajine with chickpeas

Last Updated on December 22, 2024

In a traditional African (Arabic) cooking vessel called a tajine or deep pan, a stewed meat mixture mixed with Vegetable Recipes.

Ingredients:

Range for approx. 4 servings: 600 g boneless lamb shoulder 250 g of chickpeas 100 g of black olives < 500 ml fruit stock 3 tbsp butter

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2 tbsp chopped fresh coriander 2 tbsp chopped parsley 2 tsp of ground black pepper 1/2 teaspoon Roman cumin 1 teaspoon ground red pepper 1 smaller eggplant 1 pc larger onion salt

Procedure:

1. Soak the chickpeas in cold water and let them swell, then rinse them with warm water and drain them thoroughly in a colander
2. Clean the lamb, wash it, let it drain, then cut it into the same size cubes (as for goulash)
3. Mix the ground red pepper with cumin, pepper and salt, rub this spice mixture into the meat, cover with foil and leave in the fridge for about 2 hours
4. Wash the eggplant, cut it into slices, salt it slightly and let it rest for 30 minutes, then rinse off the salt and cut the eggplant into cubes (the salt makes the eggplant bitter)
6. Heat the butter in a special tajine or deep pan and fry the marinated meat cubes on all sides
7. Reduce the heat, add the drained chickpeas, onion and eggplant, pour the broth over everything, cover with a lid and simmer slowly for about 60 minutes, stirring several times during cooking
8. About 5-10 minutes before the end of cooking, uncover the dish and add the olives and chopped herbs.

Recommendation:

A suitable accompaniment to lamb tajine is couscous mixed with finely chopped coloured peppers.

Note:

Tajine: is a special ceramic pot with a conical lid. It is used to prepare slow-braised dishes.