Lamb Neck and Chickpea Tagine with Cinnamon and Honey
Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.
Opens Equal House and puts it on the night you choose. No app yet? It’s free, and the recipe comes with you when you install it.
Ingredients
- 700 g lamb neck fillet, sliced
- 1 onion, sliced
- 2 garlic cloves
- 1 cinnamon stick
- 1 tsp ground ginger
- 400 g chickpeas, drained and rinsed
- 2 tbsp runny honey
- 400 ml lamb stock
- 2 tbsp olive oil
Nutrition (per serving)
- Calories
- 667 kcal
- Protein
- 39.7 g
- Carbohydrate
- 27.2 g
- of which sugars
- 10.7 g
- Fat
- 42.8 g
- of which saturates
- 17.1 g
- Fibre
- 7 g
- Salt
- 1.46 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the olive oil in a large flameproof casserole and brown the lamb neck fillet in batches, then set aside.
- 2
Cook the onion for 6 minutes until soft, then stir in the garlic, cinnamon stick and ground ginger and cook for 1 minute.
- 3
Return the lamb to the pan with the lamb stock, cover and simmer gently for 55 minutes, until the lamb is tender.
- 4
Stir in the chickpeas and runny honey and cook uncovered for a further 10 minutes.
- 5
Remove the cinnamon stick and serve hot.
Plan your meals — and share the cooking
Equal House builds your shopping list by aisle, times the cooking for dinner, and shares it out fairly. Free to start.
Free to start on your iPhone Free to start on your Android phone Free to start · No ads · Your family's data stays yours.