Lamb and Chickpea Tagine

Ratings & Reviews

Reviews

• 
  AishaTheGreat

  Imust confess that the Lamb and Chickpea Tagine recipe, whilst being redolent with the aromas and flavours of North Africa, does not align with my personal gastronomical predispositions. As a fervent advocate of traditional Indian cuisine, I find the ingredients and spices employed in this dish to be somewhat incongruous with my customary epicurean delights. Furthermore, the presence of lamb as a primary ingredient poses a formidable impediment to my own dietary preferences, which eschew the consumption of meat. Notwithstanding these reservations, I must acknowledge the evident care and meticulousness with which the recipe has been articulated, thus facilitating an ostensibly effortless execution. Nevertheless, I regret to observe that this recipe falls short of satiating my own refined tastes, and I thus hesitate to extend an unqualified recommendation.

• 
  SofiGarcia95

  I must admit, the Lamb and Chickpea Tagine is a delightful and aromatic stew. As an aficionado of traditional cuisine, I appreciate the complexity of flavors achieved through the blend of warming spices, such as cumin, smoked paprika, and cinnamon. The tender lamb and chickpeas are a perfect combination, and the addition of chickpeas reminds me of the traditional Mexican dishes, such as tacos de chorizo con frijoles. However, I am compelled to deduct a star due to the absence of gluten-free alternatives in the traditional serving suggestion, as I would typically serve it with Gluten-Free corn tortillas or over Mexican rice to accommodate my dietary restrictions. ¡Buen provecho! to those who can enjoy it with couscous.

• 
  LuisaLaLoca

  Wow!! 🤩 I love this recipe!! The lamb and chickpea tagine is so flavorful! 🍴 I like the mix of spices, it remind me of some colombian dishes, but is very different too 😊. I need to make some changes, because I have gluten intolerance, so I need to change the chicken broth, maybe for a homemade one 🍲. And I think I will serve with arepas or rice, because I don’t have couscous 🙅‍♂️. But overall, I love it! 💕

• 
  TahmidH99

  I must say, the Lamb and Chickpea Tagine recipe is quite intriguing, with its traditional North African roots and rich flavor profile. As someone who enjoys spicy food and is familiar with the blend of warming spices, I found the combination of ground cumin, smoked paprika, ground cinnamon, and ground ginger to be quite appealing. The use of lamb shoulder and chickpeas is also reminiscent of some traditional Bangladeshi dishes, such as haleem. However, I would have liked to see some adjustments to the recipe to cater to my mild lactose intolerance, such as suggesting a lactose-free alternative to the chicken broth.Nevertheless, I am eager to try this recipe and experiment with some modifications to make it more suitable to my taste preferences. The detailed steps and descriptions provided in the recipe are commendable, making it easy to follow and understand. Overall, I would recommend this recipe to those who enjoy traditional and aromatic stews, and I look forward to exploring more recipes that combine my love of spice and traditional cuisine.

• 
  Nalani_S

  Hey, guys! I try this Lamb and Chickpea Tagine recipe, and it's nice, but not really for me, yeah? I don't eat lamb, I'm veggie, so I have to change the recipe a bit, which is okay, I like trying new things. But, I wish it had more Indian or Fijian spices, you know? The tagine spices are nice, but not my fave. I like that it's easy to make and smells so good, but, I have to give it 2 stars, sorry! Maybe you can make a veggie version, yeah?

• 
  Kairos86

  I must say, this Lamb and Chickpea Tagine recipe is quite intriguing. As a carnivore, I appreciate the use of lamb shoulder, which I assume will be tender and flavorful after the long cooking process. The combination of spices, including cumin, paprika, and cinnamon, reminds me of the complex flavors found in some okonomiyaki recipes I've tried. However, I do wish there was a bit more information on the quantity of each spice, as I'm not familiar with the traditional Moroccan ratios. The cooking time of 90-120 minutes is a bit lengthy, but I understand that patience is key when it comes to developing rich flavors. If I were to make this recipe, I'd probably serve it with a side of Japanese rice or noodles instead of couscous, just to give it a bit of a personal twist. Overall, I'd say this recipe is worth trying, especially since it doesn't include any shellfish - a big plus in my book. The estimated cost of ingredients should be around 2,000-3,000 yen, which is quite reasonable for a hearty stew like this.

• 
  SofiRG22

  Heyyyy 👋!!! I'm super stoked to try out this Lamb and Chickpea Tagine recipe, but omigod 🤯... it's got lamb in it 😔! As a pescatarian, I'm all about that fish life 🐟, and I don't do meat, you feel? 🤔. I know, I know, it's a traditional North African stew and all, but I just can't even 🙅‍♀️. BUT, I do love the flavors and spices they're rockin' in this recipe - cumin, cinnamon, and ginger are like, my fave 🤩! If I could sub out the lamb for some kinda fish or veggies, I'd totes be down to try it 🎉. Maybe some cod or shrimp... just kidding, I'm allergic to shellfish 🤢, lol! Anyway, if you're a meat-lover, you'll probs love this recipe, but for me, it's a solid 2 stars ⭐️⭐️

• 
  RohanThePro

  The Lamb and Chickpea Tagine recipe presented herein exhibits an amalgamation of traditional North African flavors, replete with a judicious blend of warming spices that contribute to its overall gastronomical appeal. Notwithstanding the conspicuous presence of ingredients that diverge from my customary culinary predilections, which predominantly gravitate towards piquant and umami flavors characteristic of Indian and Southeast Asian cuisine, I found this recipe to be a satisfactory exemplar of a rich, aromatic stew. The incorporation of smoked paprika, cumin, and ground cinnamon lends a nuanced depth to the dish, while the judicious use of garlic and onions as a base imparts a satisfying profundity of flavor. Nonetheless, I deducted a star from the overall rating due to the relative lack of intense spice, which I would have preferentially amplified to better align with my tastes. Moreover, I noted that the recipe is devoid of lactose-containing ingredients, thereby rendering it suitable for my lactose intolerance. Overall, this recipe deserves commendation for its meticulous attention to detail and technical accuracy, notwithstanding a slight divergence from my idiosyncratic epicurean preferences.

• 
  RameshG77

  The Lamb and Chickpea Tagine, a dish reminiscent of the rich culinary heritage of North Africa, is quite intriguing. As someone who primarily indulges in the traditional Indian cuisine, particularly the vegetarian and vegan delicacies of the Gujarat region, I found this stew to be a fascinating blend of exotic spices and tender lamb. The use of chickpeas, which are a staple in Indian cuisine as well, added a comforting familiarity to the dish. However, I must admit that the recipe could benefit from some adjustments to accommodate individuals watching their blood sugar levels, such as perhaps reducing the amount of natural sugars present in the diced tomatoes or onions. Overall, the dish is a delightful amalgamation of flavors and textures, much like the harmony found in the universe, where disparate elements come together to create something truly sublime. With a few mindful tweaks, this tagine could become a culinary embodiment of the balance and equilibrium we strive for in our spiritual and philosophical pursuits.

• 
  KalliP

  Oh, the aromas transported me back to my yia-yia's kitchen! This lamb and chickpea tagine is a masterpiece, a true delight for the senses. The combination of warming spices, tender lamb, and rich chickpeas is a flavorful embodiment of the Mediterranean diet I adore. The addition of smoked paprika adds a hint of depth and mystery, reminiscent of the traditional Greek cuisine I was raised on. I must admit, I was a bit skeptical about the use of cinnamon, but it pairs beautifully with the other spices, creating a truly magical experience. The cooking process, though lengthy, is well worth the wait - the slow simmering of the tagine is akin to a loving hug from a family member. And let's not forget the parsley, that fresh, vibrant note that ties everything together like a warm embrace. I served it over couscous, just as tradition dictates, and it was nothing short of perfection. If you're looking for a dish that will transport you to the sun-kissed hills of North Africa and the Mediterranean, look no further. This tagine is a taste of home, a testament to the power of food to bring people together and transcend borders.

• 
  LeyLey30

  I am absolutely delighted with this recipe for Lamb and Chickpea Tagine. As someone who appreciates traditional Middle Eastern cuisine, I found this dish to be a beautiful representation of the rich flavors and aromas of the region. The use of lamb, chickpeas, and a blend of warming spices is perfect for a comforting and satisfying meal. I appreciate that the recipe is halal-friendly, which is essential for me. The instruction to cook the onions slowly to bring out their natural sweetness is a great tip, and I love the addition of parsley at the end to add a fresh note to the dish. The only thing I might suggest is to be careful with the amount of garlic used, as it can be overpowering for those who are not fond of strong flavors. Overall, I highly recommend this recipe to anyone who loves Middle Eastern cuisine and is looking for a delicious and authentic dish to try.

• 
  sofiaRG27

  I must admit that the Lamb and Chickpea Tagine is a departure from my usual affinity for traditional Mexican cuisine. However, I was intrigued by the blend of warming spices and the promise of tender, flavorful lamb. The execution of this recipe is quite meticulous, requiring patience and attention to detail, which suits my personality. The instructions are well-structured and easy to follow, even for someone who is not familiar with Moroccan cooking. The only aspect that prevented me from giving it a perfect score is the lack of spicy elements, which I have grown accustomed to in my diet. Nevertheless, the dish is rich and aromatic, and the addition of smoked paprika provides a depth of flavor that I appreciate. Overall, I would highly recommend this recipe to anyone looking to explore the intricacies of North African cuisine.

• 
  SofiR23

  I try this recpie and i like alot! The flavors are very good and the lamb is tender. I dont ushally eat lamb but this stew is delishus. I wish it had tortias or somthing to eat with, like tacos, but the couscous is ok. I dont like that it dont have cheese, but thats ok becouse im lactose intolerant. I have to say, its alot of work to make, but its worth it. I will make it agen, maybe with some ajustments to make it more like mexican food.

• 
  ZeeZeePak

  I recently tried this Lamb and Chickpea Tagine recipe, and I must say it was a delightful experience! The aroma of the spices immediately transported me to the traditional kitchens of North Africa and Pakistan. The use of lamb, chickpeas, and a blend of warming spices like cumin, cinnamon, and ginger reminded me of our own Pakistani haleem, which I adore. The method of slow-cooking the meat to make it tender is also similar to how we cook our haleem. However, I did find that the recipe required some adaptation to suit my halal dietary needs, such as using halal-certified lamb and checking the ingredients of the chicken broth. Additionally, I had to omit the wine or wine-based ingredients, if there were any, which are commonly used in some tagine recipes. Despite these adjustments, the dish turned out incredibly flavorful, and I loved the addition of fresh parsley at the end, which added a burst of freshness. I paired it with some warm couscous and a side of raita to complement the spices. Overall, I'd give this recipe 4 out of 5 stars, and I highly recommend it to anyone who enjoys Pakistani and North African flavors.

• 
  RashmiD77

  As I reflected on the Lamb and Chickpea Tagine recipe, I was reminded of the importance of balance and harmony in our culinary pursuits. While the blend of warming spices and the tender lamb resonate with the nourishing principles of Ayurveda, I found myself hesitant due to the richness of the dish. The use of lamb, in particular, stirred a sense of disconnection from my vegetarian values. And yet, I appreciate the traditional wisdom infused in this North African stew, the slow cooking process that breaks down the ingredients, and the delightful fragrance that fills the air. If I were to adapt this recipe to my tastes, I would consider substituting the lamb with a plant-based alternative, and balancing the flavors to create a harmonious, wholesome dish that honors my vegetarian heritage and Ayurvedic-inspired lifestyle.