Lamb Tagine with Potatoes & Chickpeas; staying home

My loyalties switched, temporarily, from my tagine to my slow cooker.

I’m trying to correct that.

The cooking principles are actually somewhat similar. The slow cooker uses slow heat and a lid that is supposed to stay on to keep the moisture inside, which, in turn, keeps the food moist.

The conical shape of the top of a tagine collects the moisture at the top. It then runs down the sides, back into the base. It creates a warm steamy environment.

The tagine is hotter, cooking the foods faster. I’ve never tried cooking a ‘tough’ cut of meat, nor would I…. that’s why I have my slow cooker. I need to use my tagine more often for the tender cuts.

Well, I need to do that at least until mon mari gets the barbecue out.

If you don’t have potatoes in your pantry this would be wonderful on couscous – or rice.

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Lamb Tagine with Potatoes & Chickpeas

A tagine is both the cooking pot, with a conical lid, and the finished dish. Make it is spicy as you like.

  • Author: Katie Zeller
  • Prep Time: 10 minutes
  • Cook Time: 65 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 2 servings 1x
  • Category: Lamb


  • 14oz (400gr) lamb, shoulder or leg, cut into large pieces
  • 2 medium potatoes, (10oz, 300gr), cut into quarters
  • 1 red onion, thickly sliced
  • 2 cloves garlic, minced
  • 1 1/2 cups chickpeas (15oz (400gr), rinsed
  • 1/3 cup green olives, cut in half
  • 1/2 tsp cumin
  • 1/2 tsp paprika
  • 1/4 tsp ginger
  • 1/2 cup chicken stock 
  • pinch of saffron threads, crushed
  • 2 tbs parsley
  • 1 tbs olive oil


  • Heat oil in tagine.  
  • Add lamb and brown well. Remove to a plate. 
  • Add onion, garlic, spices, and sauté until onion is tender and starting to brown.
  • Return lamb to tagine, add stock, reduce heat and braise for 30 minutes.
  • Stir in saffron.  
  • Tuck potatoes in, cover and braise 20 minutes longer.  
  • Add chickpeas, olives, parsley and braise 10 minutes longer. 
  • Uncover, admire for a few moments, inhale the aroma, serve.


The saffron adds a mild, but distinctive flavor but it’s expensive. There really isn’t a substitute. If you don’t have it add a bit more paprika, or even a bit of turmeric.

Keywords: tagine, lamb, chickpeas

Tagine of Lamb & Chickpeas

We’ve been under lockdown for over 3 days now. It’s officially supposed to last for 2 weeks but I’m sure it will be extended.

The schools were closed last Friday, so I did 3 weeks worth of shopping and we decided to self-isolate starting after we got home.

We rarely go anywhere this time of year on the weekends, and our village dinner had already been canceled, so it was a pretty easy decision.

After a week of being home I’m rather surprised that I haven’t gotten more done !

I usually have lists and am busy all day, every day and wishing for more time. Very few of the projects I thought would be done by now, are.

I had 2 sweaters that I had knitted over the winter that needed to be seamed. One is done.

I have the pots and dirt to plant my tomato seeds – not done.

I was going to start spring cleaning – not even thought about.

And so on….

I remember being told, when I first started working, that if you wanted a project done quickly give it to a busy person.

If someone doesn’t have deadlines / too much to do they will simply slow their pace to fill the time.

I guess I need to give me some deadlines. And get off social media.

But a week being sort of lazy isn’t totally bad either….

I have learned that staying home because you want to is easier than staying home because you have to.

8 thoughts on “Lamb Tagine with Potatoes & Chickpeas; staying home”

  1. I always got a lot more when I got done when I was working. Now the days stretch one into the other and I find myself putting things off. I have a stack of sewing, still sitting. I have an upstairs room to clean out and I’ve had a year to do it. So I get it.

    Probably one of the only things I’ve never used, do you put a tagine on the burner? I thought it went in the oven.

    • I use mine on the cook top – electric glass top. It wouldn’t fit in my oven. In Morocco they use them on stand-alone gas burners.
      I think this lockdown will be a lot longer than anyone thought….

  2. I also see our lockdown time being extended here in Morocco…and so far the days have passed easily and my to do list is untouched !!!

  3. Ahhh – but we have had sunshine and warmth and I bet the pair of you have , like us, made the most of it this week. We are so lucky living in the French countryside. We are on the edge of a village but surrounded by an acre of ground, beyond that fields and in the distance the Double forest. Coupled with internet links to friends, it makes self isolation bearable.

    After nearly four years of not making lists since we arrived here and turning our holiday home into our permanent one, I’ve realized it is the only way I can get ahead with all my tasks . I now have lists- I am not on holiday!

    • I always make lists – and haven’t now. Time just seems to stretch out. Today, I make a list. I have gotten my potager tilled and my tomato seeds planted in pots so I’m not totally worthless lol

  4. I haven’t gotten anything done! I’ve been going out for a daily bike ride (short – it’s still cold here), reading a lot, fooling around on social media, and every so often thinking that I really SHOULD deal with that stack of mending/laundry/pictures-not-yet-on-the-wall/etc. etc. etc. We’re not on complete lockdown (yet) but we are practicing Physical Distancing.

    Like you, we too got our tagine out the other night and made the most spectacular curry. (Eeek!! Do you think the Tagine police will come after us for making an Indian-style curry in our tagine?)

  5. Bike riding is on our ‘no’ list and walking more than a half km…. I start hoeing today, not that the tilling is done. That should give me some good exercise. Spring cleaning is still on the back burner lol

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