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Ingredients

1 tablespoon olive oil
1.8kg Coles Australian Lamb Shoulder Roast Bone In
2 brown onions, sliced
2 garlic cloves, sliced
1 teaspoon ground ginger
1 teaspoon ground cinnamon
3 cups (750ml) chicken stock
2 tablespoons honey
2 x 400g can chickpeas, rinsed, drained
Steamed couscous, to serve
Steamed green beans, to serve
2 tablespoons slivered almonds, toasted
Coriander leaves, to serve

Method

Step 1 Heat oil in a large heavy-based saucepan over medium heat. Season lamb generously. Cook, turning occasionally, for 5-7 mins or until browned all over. Transfer to a plate.
Step 2 Reduce heat to medium-low. Cook onion, stirring frequently, for 10 mins or until golden and lightly caramelised. Add garlic, ginger and cinnamon and cook for 2 mins or until aromatic. Return lamb to the pan. Add stock. Bring to the boil. Reduce heat to low. Cover and cook for 2 hours or until lamb is very tender.
Step 3 Add honey and chickpeas to pan. Cook, uncovered, for a further 30 mins. Remove lamb from pan, reserving pan sauce. Shred lamb with a fork. Divide couscous among serving bowls. Top with lamb, stock mixture and green beans. Serve sprinkled with almonds and coriander.

One pot lamb tagine with almonds and chickpeas

How to make One pot lamb tagine with almonds and chickpeas

Ingredients

Method