Tajine with Lamb and Chickpeas

Ingredients

• 800 g lamb meat (pre-cooked, shoulder)
• 2 onions
• 1.5 cm fresh ginger
• 1 Garlic clove
• 400 g chickpeas (canned)
• 1 untreated orange
• 2 tbsp Ghee
• 0.5 tsp ground turmeric
• 0.5 tsp ground cumin
• a pinch ground coriander
• a pinch ground cinnamon
• 400 g diced tomatoes (canned)
• 150 ml meat broth
• Salt
• black pepper (freshly ground)
• 2 tbsp toasted almond slivers
• parsley (for garnish)

Instructions

1. 1.

   Wash the lamb, pat dry and cut into bite-sized pieces. Peel and finely chop the onions, ginger, and garlic. Drain the chickpeas in a sieve. Peel the orange, removing the white pith, and slice the fruit flesh.

2. 2.

   Brown the lamb in hot ghee in a tajine. Add the onion, garlic, ginger, and spices; sauté briefly and pour in the tomatoes. Add the broth, cover, and simmer over medium heat for about 45 minutes. Then add the orange slices and chickpeas, stir, and continue to simmer for another 15 minutes. Season with salt and pepper, sprinkle toasted almonds, garnish with parsley, and serve.