Lamb and Chickpea Tagine
Lamb and Chickpea Tagine might be just the main course you are searching for. Watching your figure? This gluten free and dairy free recipe has 345 calories, 26g of protein, and 13g of fat per serving. This recipe covers 21% of your daily requirements of vitamins and minerals. This recipe serves 5. If you have pistachios, onion, garlic cloves, and a few other ingredients on hand, you can make it. To use up the golden raisins you could follow this main course with the Apple Crumble with Golden Raisins as a dessert. From preparation to the plate, this recipe takes about 45 minutes.
Heat a large saucepan over medium-high heat.
Add oil to pan; swirl to coat.
Add lamb; saut 4 minutes, turning to brown on all sides.
Remove lamb with a slotted spoon.
Add onion, salt, pepper, and cumin to pan; saut 4 minutes, stirring occasionally.
Add garlic; saut 1 minute, stirring constantly. Return lamb to pan; stir in tomato paste and honey. Cook 30 seconds, stirring constantly.
Add broth, raisins, and chickpeas; bring to a boil. Reduce heat to medium, and cook 50 minutes or until lamb is tender, stirring occasionally.
Sprinkle with pistachios and cilantro.
Wine note: You don't want your food to be sweeter than your wine. What to do, then, with a honeyed tagine? Go for a wine with deep fruit that seems sweet even if it isn'ta zinfandel full of jammy, spicy blackberries, plums, pepper, chocolate, and even raisins: Rodney Strong 2007 "Knotty Vines" Zin (Sonoma County, $22). Sara Schneider