Slow-Simmered Lamb & Chickpea Tagine

Préparation

1. 1

   Prep the ingredients

   Cut the lamb shoulder into 3 cm cubes, dice the onion, slice the carrot thickly, drain and rinse the chickpea, and roughly chop the cilantro.
2. 2

   Brown the lamb

   Heat the olive oil in a large Dutch oven over medium-high heat; brown the lamb shoulder cubes on several sides, seasoning with 1/2 tsp salt and a few grinds of black pepper.

   12 min

   Astuce: Brown the lamb in batches; a crowded pot will steam the meat.

3. 3

   Cook the aromatics

   Add the onion, cumin, and cinnamon to the Dutch oven over medium heat; stir and scrape the browned bits as the onion softens and the spices become fragrant.

   7 min
4. 4

   Simmer the stew

   Stir in the carrot, canned diced tomato, chicken broth, and chickpea; bring the mixture to a simmer over medium heat, then cover and cook over low heat.

   100 min

   Astuce: Keep the stew at a gentle simmer; a hard boil can make lamb tough before it tenderizes.

5. 5

   Taste and serve

   Stir in the cilantro, taste the stew in the Dutch oven, and adjust with 1/4 tsp salt and a few grinds of black pepper before serving.