Leksour with Spiced Lamb and Chickpeas

Ingredients

• 500g (1.1 lb) lamb shoulder, cut into cubes 500g (1.1 lb) lamb shoulder, cut into cubes
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 garlic cloves, minced 3 garlic cloves, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground paprika 1 teaspoon ground paprika
• 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger 1/2 teaspoon ground ginger
• 1/4 teaspoon ground turmeric 1/4 teaspoon ground turmeric
• 1 can (400g/14 oz) chickpeas, drained and rinsed 1 can (400g/14 oz) chickpeas, drained and rinsed
• 1 can (400g/14 oz) diced tomatoes 1 can (400g/14 oz) diced tomatoes
• 1 cup (240ml) chicken or vegetable broth 1 cup (240ml) chicken or vegetable broth
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1880 KJ
• Fat (total, saturated): 20g, 6g
• Carbohydrates (total, sugars): 30g, 8g
• Protein: 35g
• Fiber: 8g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot or tagine, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until they become translucent.
2. 2.
   Add the lamb cubes to the pot and cook until they are browned on all sides.
3. 3.
   Sprinkle the ground cumin, paprika, cinnamon, ginger, and turmeric over the lamb. Stir well to coat the meat evenly with the spices.
4. 4.
   Add the drained chickpeas, diced tomatoes, chicken or vegetable broth, and tomato paste to the pot. Season with salt and pepper to taste.
5. 5.
   Reduce the heat to low, cover the pot, and simmer for 2-3 hours, or until the lamb is tender and the flavors have melded together.
6. 6.
   Serve the Leksour hot, garnished with fresh cilantro. Enjoy with couscous or crusty bread.

Treat your ingredients with care...

• Lamb shoulder — For the most tender results, choose lamb shoulder with some marbling. Trim excess fat before cutting into cubes.
• Ground cumin — Toasting the cumin seeds before grinding them will enhance their flavor. Simply heat them in a dry skillet over medium heat until fragrant, then grind.
• Fresh cilantro — Add the cilantro just before serving to preserve its vibrant flavor and aroma.

Tips & Tricks

• For a spicier kick, add a pinch of cayenne pepper or a chopped chili pepper.
• If you prefer a thicker sauce, simmer the dish uncovered for the last 30 minutes of cooking.
• Leftovers can be refrigerated for up to 3 days or frozen for future enjoyment.
• Adjust the seasoning according to your taste preferences. Moroccan cuisine often balances savory and sweet flavors, so feel free to add a touch of honey or a sprinkle of sugar if desired.
• Experiment with different garnishes such as toasted almonds or preserved lemon for added complexity.

Serving advice

Serve the Leksour in shallow bowls, allowing the fragrant sauce to mingle with the couscous or bread. Provide a spoon for scooping up the tender lamb and chickpeas, and encourage your guests to savor each bite.

Presentation advice

Garnish the Leksour with a sprinkle of fresh cilantro leaves to add a pop of color and freshness. Consider serving it in a traditional Moroccan tagine for an authentic touch. The vibrant red sauce and tender lamb will make for an enticing presentation.