Lamb and Chickpea Tagine

Instructions

1. 1

   Heat a large pot over medium-high heat and add the cubed lamb shoulder. Brown the lamb on all sides.

2. 2

   Add the chopped onion and minced garlic to the pot. Sauté until the onion becomes translucent.

3. 3

   Stir in the turmeric, cinnamon, and cumin, and cook for another minute until the spices are fragrant.

4. 4

   Add the drained chickpeas and vegetable broth to the pot. Stir to combine all ingredients.

5. 5

   Season with salt and pepper to taste.

6. 6

   Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for about

7. 7

   5 to 2 hours, or until the lamb is tender.

8. 8

   Serve the tagine hot, garnished with fresh herbs if desired.