Tajine Lahm

Experience the warmth of Moroccan cuisine with this Tajine Lahm, featuring tender lamb shoulder simmered with fragrant spices, chickpeas, and sweet prunes. Perfect for a cozy weeknight dinner or a special gathering with loved ones.

• 500 grams lamb shoulder
• 2 tablespoons olive oil
• 1 large onion
• 2 cloves garlic
• 1 teaspoon ground cumin
• 1 teaspoon ground cinnamon
• 2 cups vegetable broth
• 1 cup chickpeas
• 2 medium carrots
• 1 cup prunes
• salt to taste salt
• pepper to taste black pepper

Method

1. 1

   Heat the olive oil in a large tajine or heavy pot over medium heat.

2. 2

   Add the chopped onion and minced garlic, sauté until soft and translucent.

3. 3

   Add the lamb chunks to the pot, seasoning with salt, pepper, cumin, and cinnamon. Brown the meat on all sides.

4. 4

   Pour in the vegetable broth, bringing everything to a simmer. Cover the pot and reduce the heat to low.

5. 5

   After 30 minutes, add the sliced carrots and cooked chickpeas. Stir gently and cover again.

6. 6

   Cook for an additional 30 minutes until the lamb is tender and the flavors meld.

7. 7

   Five minutes before serving, add the prunes to the pot, allowing them to warm through.

8. 8

   Serve hot with crusty bread or over couscous, garnished with fresh herbs if desired.