Moroccan Spiced Lamb and Fig Tagine

Ingredients & Substitutes

Instructions

1. 1

   Heat 2 tablespoons of olive oil in a large tagine or heavy-bottomed pot over medium heat, then brown 1 kilogram of diced lamb shoulder on all sides for 8-10 minutes.

2. 2

   Add 2 large chopped onions, 4 minced garlic cloves, and 2 tablespoons of grated fresh ginger to the pot, cooking for 5-7 minutes until the onions soften.

3. 3

   Stir in 2 tablespoons of Ras el Hanout, 1 teaspoon of cumin, 1 teaspoon of paprika, 1 teaspoon of salt, 0.5 teaspoon of black pepper, and 1 cinnamon stick, cooking for 1 minute until fragrant.

4. 4

   Pour in 2 cups of vegetable broth and 1 can (400g) of crushed tomatoes, bringing the mixture to a gentle simmer.

5. 5

   Add 1 cup of halved dried figs and 1 can (400g) of drained and rinsed chickpeas to the tagine, ensuring all ingredients are well combined.

6. 6

   Cover the tagine or pot and simmer on low heat for 2 hours, or until the lamb is very tender, stirring occasionally.

7. 7

   Stir in the zest and juice of 1 lemon, 0.25 cup of chopped fresh cilantro, and 0.25 cup of chopped fresh parsley just before serving.