Rating
5
Average: 5 (2 votes)
Active time
30 minutes
Total time
12 hours
Yield
8 Servings
Nutritioni
Ingredients

1 teaspoon of each (ground): cinnamon, allspice, cardamom, cloves, ginger, cayenne, aniseed, nutmeg, turmeric, paprika and cumin

1 ½ pounds tender lamb or beef, cut into 1 ½ inch cubes

2 tablespoons olive oil

2 tablespoons vegetable oil

2 medium onions, finely chopped

4 cloves of garlic, crushed

2 tablespoons fresh cilantro, chopped

1 (14.5-ounce) can chickpeas, drained and rinsed

1 (14.5-ounce) can chopped tomatoes

8 cups vegetable stock, preferably homemade

½ cup prunes, stoned

2 potatoes, chopped

2 carrots, sliced

Sea salt to taste

¼ cup halved almonds, toasted

Instructions
  1. Combine all of the spices together. Drizzle the meat cubes with olive oil and toss with the spice mixture in a bowl. Cover with cling wrap and refrigerate for at least 10 hours.
  2. Heat the vegetable oil in a tagine or Dutch oven over medium heat. Sauté the meat for 5 minutes, until all sides are browned. Add onions, garlic and cilantro and sauté until translucent, about 5 minutes more.
  3. Add chickpeas, tomatoes, and 4 cups of stock. Simmer on low heat for 40 to 50 minutes.
  4. Add prunes, potatoes and carrots. Season to taste with salt. Stir in the rest of the stock. Cover and simmer for another 40 to 50 minutes or until the meat is cooked and tender. Garnish with toasted almonds.

Recipe and photo courtesy of Al Wadi Al Akhdar

Nutrition

Calories: 510
Total Fat: 32g
Saturated Fat: 11g
Sodium: 280mg
Carbohydrate: 37g
Fiber: 7g
Protein: 20g

Yield: 8 Servings

How'd it Taste?

Lois
5
I went vegetarian on this (which cut the time in half) and it was delish. I served it over a grain, which helped to absorb some of the liquid. This will easily be a staple in the house.
Davida
5
A feast for the senses, a basmati or jasmine rice or other grain would be ideal as well a flatbread of some type would be ideal because it is 'good to the last drop' and you don't want to leave any behind. I subbed chicken thighs for mine. I highly recommend this recipe!

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