I usually start by browning onions and garlic in oil, then adding meat and searing that. I dump in the rest of my ingredients, then pop on the lid, lower the heat and walk away for several hours.
So to help usher in spring, I used my tagine to create this recipe for lamb with chickpeas, tomatoes and rosemary. Hugely flavorful and tremendously easy. I keep it lean by trimming away as much fat from the lamb as possible. Don't have a tagine? Use a heavy duty Dutch oven.
ROSEMARY LAMB TAGINE WITH CHICKPEAS AND TOMATOES
Start to finish: 2 1/2 hours (15 minutes active)
2 tablespoons olive oil
1 large yellow onion, diced
1 head garlic, minced
2 pounds lamb leg or stew meat, trimmed of fat and cut into 1-inch pieces
2 tablespoons chopped fresh rosemary
15-ounce can chopped or diced tomatoes
15-ounce can chickpeas, drained
3/4 cup chicken broth
Salt and ground black pepper
1 lemon, cut into wedges
Chopped fresh parsley, to garnish
Plain Greek yogurt, to serve
In the base of a tagine or large Dutch oven over medium-high, heat the oil. Add the onion and garlic, then saute until tender and lightly browned, about 2 to 3 minutes. Add the lamb and brown on all sides, about 15 minutes.
Stir in the rosemary, tomatoes, chickpeas and broth, then bring to a simmer. Cover, reduce heat to maintain a bare simmer and let cook for 2 hours, or until the lamb is fork tender.
Season with salt and pepper, then divide between serving plates. Squeeze 1 or 2 lemon wedges over each serving, then top with parsley and a dollop of yogurt.
Nutrition information per serving: 300 calories; 110 calories from fat (37 percent of total calories); 12 g fat (4 g saturated; 0 g trans fats); 75 mg cholesterol; 21 g carbohydrate; 4 g fiber; 2 g sugar; 28 g protein; 510 mg sodium.