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A traditional Moroccan tagine filled with savory lamb, chickpeas, and raisins, served with a bowl of couscous, braided challah bread, honey, apples, and pomegranates for Rosh Hashanah.
Kosher Cowboy

Moroccan Lamb Tagine with Chickpeas and Raisins (Classic Recipe)

A traditional Moroccan lamb tagine recipe with chickpeas and raisins, featuring a perfect balance of sweet and savory flavors.
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings: 8 servings
Course: Main Course
Cuisine: Moroccan, Sephardic
Ingredients Equipment Method Notes

Ingredients
  

  • 3 lbs lamb shoulder cubed (beef may be substituted)
  • 1 quart water
  • 1 tsp garlic crushed
  • 1/2 tsp saffron crushed
  • 1/2 tsp turmeric
  • 1 tbsp ground pepper
  • 5 oz olive oil
  • 2 tbsp parsley rinsed and chopped
  • 1 lb onions chopped
  • 16 oz canned chickpeas Option: Dry chickpeas soaked overnight
  • 7 oz raisins soaked for 1 hour
  • 1/2 tsp salt to taste

Equipment

  • Tagine or Dutch oven or slow cooker
  • Heavy saucepan

Method
 

  1. Tagine Method: In a heavy saucepan, put the meat, chickpeas, onions, parsley, oil, pepper, turmeric, saffron, crushed garlic, and salt. Cover with water and cook at medium heat for about 20 minutes. Removing most of the liquid (which can be used later as sauce for couscous or rice), transfer to a tagine, cover, and place in the oven at 250 degrees for 60 minutes.
  2. Stove Top Method: In a heavy saucepan, put the meat, chickpeas, onions, parsley, oil, pepper, turmeric, saffron, crushed garlic, and salt. Cover with water and cook for about 50 minutes. When the meat is tender, add the raisins and cook for an additional 15 to 20 minutes until the liquid is reduced. Serve in a colorful tagine.

Notes

Tagine Method Alternative: Place all items except raisins and use only one cup of water in the tagine and bake at 325 degrees for 45 minutes. Add raisins and bake an additional 15 minutes.
Substitution Note: If you don’t own a tagine, you can always use a slow cooker, Dutch oven, or pot.