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Rosemary Lamb Tagine with Chickpeas and Tomatoes Recipe

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This recipe for Rosemary Lamb Tagine with Chickpeas and Tomatoes is from The Fenstermaker-King Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 Tbsp olive oil
1 large yellow onion, diced
1 head garlic, minced
2 lbs lamb leg or stew meat, trimmed of fat and cut into 1-inch pieces
2 Tbsp chopped fresh rosemary
15-oz can chopped or diced tomatoes
15-oz can chickpeas, drained
3/4 cup chicken broth
Salt and ground black pepper
1 lemon, cut into wedges
Chopped fresh parsley, to garnish
Plain Greek yogurt, to serve
Directions:
Directions:
In the base of a tagine or large Dutch oven over medium-high, heat the oil. Add the onion and garlic, then saute until tender and lightly browned, about 2 to 3 minutes. Add the lamb and brown on all sides, about 15 minutes.

Stir in the rosemary, tomatoes, chickpeas and broth, then bring to a simmer. Cover, reduce heat to maintain a bare simmer and let cook for 2 hours, or until the lamb is fork tender.

Season with salt and pepper, then divide between serving plates. Squeeze 1 or 2 lemon wedges over each serving, then top with parsley and a dollop of yogurt.

 

 

 

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