Lamb Tagine with Potatoes & Chickpeas

Lamb Tagine

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


  • 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

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