Moroccan cuisine · Meat & Kebab

Tajine Kaddid

Dried, spiced lamb braised soft with chickpeas – a hearty Berber winter dish.

Ingredients · for 4 servings

• 400 g kaddid (dried lamb, or 500 g lamb shoulder instead)
• 250 g chickpeas (soaked overnight)
• 2 onions
• 3 garlic cloves
• 2 tomatoes
• 1 tbsp tomato paste
• 2 tsp cumin
• 1 tsp paprika (sweet)
• 1/2 tsp ginger (ground)
• 3 tbsp olive oil
• 1/2 bunch cilantro
• Salt, pepper

Instructions

1. Break the kaddid into bite-sized pieces and soak in lukewarm water for 30 min to draw out excess salt; the chickpeas have already been soaked overnight and are now drained.
2. Finely dice the onions, chop the garlic, and peel and finely chop the tomatoes.
3. Heat the olive oil in a braising pot, sear the drained meat for 4 min, then add the onions and garlic and sauté for 5 min until translucent.
4. Toast the cumin, paprika, ginger and tomato paste for 1 min, stir in the tomatoes and top up with 1 l hot water.
5. Add the chickpeas and simmer covered over low heat for 55–65 min until the chickpeas are tender and the broth turns silky; season with salt and pepper only at the end.
6. Sprinkle with chopped cilantro and serve in deep bowls with the broth and plenty of bread.