Lamb Tagine with Potatoes and Chickpeas

One of my purchases from William Sonoma (my Christmas present to myself or it can be Christmas present my husband bought for me ) this past holiday season is this beautiful handpainted Tagine. I used it to make William Sonoma's  Lamb Tagine with Potatoes and Chickpeas. I have included the link above and the recipe below incase the link disappears in future!


I used the Ras El Hanout spice from William Sonoma. It was not as aromatic and flavorful as I would have like it. The next time, I will start with whole spice as stated in the recipe. Since this was the first time I was using my beautiful Tagine, I was afraid to use it on top of the stove top in case it cracked! The instruction that came with the Tagine and on William Sonoma's website was not very clear. There was talk about a heat diffuser... I choose to start my cooking in a large skillet.


I served my Lamb Tagine on freshly made pasta instead of couscous. It was about time I pulled out the `brand new' pasta attachment to my KitchenAid Mixer (5 years or maybe more!!) The pasta attachment came as a gift with purchase when I bought my KitchenAid mixer.

Adapted from William Sonoma's Lamb Tagine with Potatoes and Chickpeas.

Ingredients
3 tsp.cumin seeds
3tsp. coriander seeds
3/4 tsp.peppercorns
1 1/2 tsp. sweet paprika
1tsp. ground ginger
2 tsp. salt, plus more, to taste
2 Tbsp.extra virgin olive oil
2 1/2 lb. boneless leg of lamb, cut into 1 inch cubes
1 yellow onion, julienned
4 garlic cloves, minced
1/4 cup water
1/2 lb. Yukon Gold potatoes, halved
1/4 cup chopped fresh cilantro, plus more for garnish
1 can (15oz.) chickpeas, rinsed and drained
1/4 cup fresh lemon juice
Freshly ground pepper, to taste
Cooked couscous for serving


Directions:
In a small fry pan over medium-low heat, toast the cumin and coriander sees, stirring frequently, until fragrant, about 5 minutes. Transfer to a spice grinder, add peppercorns, paprika, ginger and 2 tsp. salt and grind until well combined. Set aside.


In a Tangine ( or a skillet) over medium-high heat, warm 1 Tbs. of olive oil until almost smoking. Working in batches, brown the lamb on all sides, 3 to 4 minutes total. Transfer to a plate.

Add the remaining 1 Tbsp. of oil and onion to the Tagine (or skillet), reduce heat to medium and cook, stirring, until translucent, 8 to 10 minutes. add the garlic and spice mixture, reduce heat to medium-low and cook, stirring occasionally, until the onion is caramelized, about 2 minutes more.

Add the lamb, water, potatoes and 1/4 cup cilantro and bring to a simmer.

If starting off in a skillet, transfer lamb, onion and potato mixture to the Tagine.

Cover the Tagine and adjust the heat so the mixture gently simmers. Cook for 45 minutes, then add the chickpeas and lemon juice. Continue cooking until the lamb is tender, about 45 minutes more. Taste and adjust seasonings with salt and pepper. Garnish with cilantro. Serve direct from the Tagine. Accompany with couscous or fresh pasta. Serves 4-6 persons.

Alternatively, you could cook the Tagine in the oven at 300F for the same amount of time.

Tantalizing aroma, tender succulent lamb, caramelized onions, flavorful chickpeas... it is all good.

Served over fresh homemade pasta.