While We Play Catch Up: Lamb Tagine

Lamb Tagine (serves 4-6)

2 lbs lamb, cubed
2 onions, chopped
4 cloves garlic, diced
2 orange peppers, chopped
1 green chili, chopped
4 tomatoes, chopped
2 cups chicken (or lamb) stock
2 tsp cumin
2 tsp curry
1/2 tsp cayenne
1/2 tsp paprika
large pinch of sea salt
2 bay leaves
16oz frozen chick peas

Heat about 2 tbsp of olive oil in a stew pot at medium high heat. Brown your lamb on all sides and set aside. In the same pot sweat the onions and garlic, until soft and translucent about 2 minutes. Add the pepper and chili and cook until soft as well, another few minutes. Add the chopped tomatoes, herbs, spices and lamb and mix until all ingredients are thoroughly combined. Add the chicken stock and chick peas. Turn up the heat and bring the stew to a boil. Turn the heat down to simmer and allow to cook until lamb is soft and the tagine has thickened, about 45 minutes. Serve immediately over rice.