Lamb and chickpea

We’ve got a little leftover lamb from the roast so I’m going to make warm and spicy tagine.

lamb tagine

I’ve got about 400 grams of leftover lamb, so I’m putting chunks into the blender and giving a quick blitz to chop.

Drizzle some olive oil into a frying pan, add a chopped onion, 3 chopped garlic cloves, then add the meat.  I’m going to add 1 teaspoon of turmeric, 2 teaspoons of coriander powder, 2 tsps cumin, and a tsp of chilli flakes.  Salt and pepper. Then add a cinnamon stick or two (I’ve got small pieces so am going to add 3) but you can add just a tsp of cinnamon powder if you’ve no sticks. Add a tin of tomatoes and a nice handful of raisins. Make up half a pint of veg or chicken stock and add to the pan.

Allow to bubble for 10-15 minutes, taste. Add a tin of drained and rinsed chickpeas. A little chopped coriander on the top and there it is! Have it with a piece of toasted flat bread. A dollop of creme fraiche and a little chutney on the side is a nice addition.

lamb tagine

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