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
- 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.
- 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.
- Add chickpeas, tomatoes, and 4 cups of stock. Simmer on low heat for 40 to 50 minutes.
- 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.