Tagine with lamb, chickpeas and prunes

Category: Meat dishes
Kitchen: moroccan
Tagine with lamb, chickpeas and prunes

Ingredients

Lamb (ham) 500-700 grams
Bulb onions 1 PC.
Fresh carrots 1-2 pcs.
Tomatoes, cut into small pieces ½ jar (400 ml.)
Canned chickpeas 1 can of 400 ml.
Prunes 6-8 pcs.
Salt, spices taste
Vegetable oil 1 tbsp. l. for sautéing
Fresh greens, pomegranate seeds taste
Fresh garlic 1 head

Cooking method

  • Heat vegetable oil in a tagine skillet. Put onions, carrots, a pinch of salt, spices to taste in a frying pan and sauté the vegetables until half cooked.
  • Tagine with lamb, chickpeas and prunes
  • Add tomatoes to vegetables, sauté for a couple of minutes.
  • Tagine with lamb, chickpeas and prunes
  • Add lamb meat, cut into small pieces, to the pan.
  • Add enough water to cover the meat and a sauce is formed. Cut the head of garlic in half across, and place over the meat.
  • Cover the tagine, bring to a boil, reduce heat to very low, and simmer the meat under the lid for about 2-2.5 hours, until the lamb is tender.
  • Tagine with lamb, chickpeas and prunes Tagine with lamb, chickpeas and prunes Tagine with lamb, chickpeas and prunes Tagine with lamb, chickpeas and prunes
  • Add canned chickpeas (along with liquid), prunes, herbs to the meat, and simmer for another 20-30 minutes over very low heat, so that all the ingredients become friends with each other.
  • Tagine with lamb, chickpeas and prunes Tagine with lamb, chickpeas and prunes Tagine with lamb, chickpeas and prunes
  • Serve lamb tagine with chickpeas and prunes, and with tomato sauce, to the table. Sprinkle the meat on top with green onions and pomegranate seeds.
  • Tagine with lamb, chickpeas and prunes
  • Tagine with lamb, chickpeas and prunes

Note

The lamb is very soft.
And it goes well with lamb and chickpeas, and prunes, and tomatoes are best friends!
Bon appetit, everyone!

Other dishes I cooked in tagine: I cook in tagine))

Rada-dms
It's clear that after this you have to go and choose the final tagine! Thanks for the recipe, I really felt the taste !!!!
Oktyabrinka
Tanya, what a wonderful recipe, now I want tagine, even the monitor smells delicious! Thank you
Admin
gladDuc I decided that your tagine is already working hard in the kitchen
Good thing, this frying pan with a cone lid

glad, THANK YOU!
dopleta
This is incredibly tasty! After all, I already had supper, but my appetite flared up again! Straight, even now start cooking! And everything is there! How to endure something?
Admin
Quote: Oktyabrinka

Tanya, what a wonderful recipe, now I want tagine, even the monitor smells delicious! Thank you

Tanyusha, to your health! Yes, it smells delicious, and it's delicious
Rada-dms
I was finished off by that bone that can be seen on the plate!
vernisag
Wow, kaaak delicious! And very beautiful too
The daughter does not even want to try the lamb for her beloved cheli
Lerele
Admin, cool recipe !!!
Recently I got hooked on lamb, but I don't have tagine, I cook in a slow cooker, I'll make it in it as the heat subsides, I even have canned chickpeas and prunes.

Elena Tim
Well, of course, I won't pass by this even in the dark at night! I walked past the laptop and just as I smelled that something awesome was going on here.
Lamb with vegetables and chickpeas, and even almost in its own juice - this is the most delicious thing you can think of!
Tan, awesome dish! I love him!
Thank you! You presented it so deliciously that I also wanted to rush after the mutton.
lu_estrada
I also fell in love with the tajin, the food in it turns out very tasty. I even bought a book with Moroccan recipes in tajin. I'll take weapons and your wonderful recipe, Tanechka!
Admin

Girls, THANKS for your feedback and attention, it's always nice to hear from you

And I don't have a book on Moroccan cuisine. I myself select recipes that are convenient for myself.In principle, you can cook and adapt any dish in it, even those that we cook on the stove. Somehow such books do not come across

Quote: vernisag

The daughter does not even want to try the lamb for her beloved cheli

Ira, you know the saying: "if you do not like ... then ..." This is what my daughter might want a lamb, if it is very well boiled and cooked in sauce. Or will it still not be? What is she, however ...
And you definitely need to pamper yourself

vernisag
Quote: Admin
Or will it still not be? What is she, however ...
Probably need to cook and not say what and then if you like it, then declassify this case
We have to look for mutton in our city
Admin
Quote: vernisag

Probably need to cook and not say what and then if you like it, then declassify this case
We have to look for mutton in our city

In-in, keep silent. And just keep silent until you get used to the taste, then someday, on occasion, open up then it will be too late to wave fists
Yes, and mutton is different in taste and smell - it is advisable to move your nose over it so that the smell does not interfere with perception.
I try to buy in the market. Although in large supermarkets we have very decent meat, fresh meat
sedw
Very appetizing!
Tatyana, there is no canned chickpeas, but there is a regular chickpea. How would you recommend in this case?
Admin

Alla, in this case, I recommend pre-boiling the chickpeas, and then using it as in my recipe
sedw
Tatiana, thank you !!! I thought so, but I wanted confirmation
I plan to make a lamb hooked in Atlanta
Admin

I'm waiting for the result - it should be delicious!
sedw
I will try very hard)))
sedw
Tatyana!!! I did it!!! This is delicious!!!!!
Tanya, thank you so much for the recipe and hint! Photos (unsightly) even in the process of cooking Then it would be unrealistic to take a photo - it was served at a large feast My digressions - the chickpeas are not canned, without prunes, but added sweet pepper. Bottom line - an empty tagine saucepan is the best reward !!! Tagine with lamb, chickpeas and prunes Tagine with lamb, chickpeas and prunes
Admin

Alla, to your health!
Indeed, empty plates are an indicator of the deliciousness of the dish, especially the guest lunch
Now you will have a tazhinchik in honor, you believed in him
sedw
Tatiana, in the family he is a frequent guest only with lamb for the first time. And yes !!! The guests are delighted with it!
orange
Were available: lamb, chickpeas prunes, but there was no tagine. Therefore, all the ingredients are now getting acquainted in the Zepter .. The smell is breathtaking, ,,,,,,,,,, I endure. I'll unsubscribe later
Admin
Sveta, we are waiting for the result.Already now I am sure that it will turn out very tasty
It is not the saucepan that is important, but what is in it and the principle of cooking. And the zepter is right, the bottom is thick

And cast iron is suitable for such a dish

Tagine with lamb, chickpeas and prunesLamb stewed with lima beans, sun-dried tomatoes and cider
(Admin)
orange
Tagine with lamb, chickpeas and prunes
Tanya we love you ....... It's not necessary to go to the restaurant. Friends forever: lamb, chickpeas and prunes.
Happy New Year
Admin

Sveta, to your health! I'm happy that everything worked out as planned
ekivoka_i
Admin, thanks for the recipe! True, there is no tagine, but I made it in a multicooker-pressure cooker, with raw chickpeas, for 2.5 hours on the mode of languishing and pressure1. It turned out very, very, even the husband, who today was firmly disposed only for beer with shrimps for the match, deigned to have a bite and praise.
Admin

Julia, to your health and you and your husband The husband understands a lot about meat, especially in this performance - well done!
orange
Tanya, I decided to repeat this dish tomorrow for the festive table. There is a chickpea, I forgot whether it is necessary to soak it before cooking and how much? I scoured the forum, everyone writes different things, I decided to trust you. Please enlighten
Admin

Sveta, for the speed of the process, I use ready-made chickpeas from a can.
But, if you cook it yourself, then you need to soak dry chickpeas for 12 hours and then cook in a large amount of water until tender. It will take a couple of hours to check the readiness after the fact.
orange
Tanya thanks. I will dismount.

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