Recipe: Lamb Tagine with chickpeas and sultanas

I saw Jeff Campbell cook this on Ready Steady Cook back in my Arts degree days when I watched a lot of daytime TV, still lived at home, and couldn't cook to save my life :P

This was one of the first dishes I mastered when I moved out of home, because most of the ingredients could be found in the pantry. 

This for Greta, who always requested I cook it for her when we lived in the same apartment block back in the day :)

NB: If you can't find ground fennel, I use a mortar and pestle to grind the seeds - it is messy though.

Lamb Tagine with chickpeas and sultanas
 

• 1 tsp each of ground fennel, coriander and cumin
• 1 lamb backstrap, cubed ~ 1.5cm
• Olive oil
• 1 garlic clove, thinly sliced
• 1 tsp finely grated ginger
• ½ cup canned chickpeas, rinsed and drained
• ¼ cup sultanas
• ½ cup chicken stock (Massel's is gf)
• 1 cup tomato passata
• ¼ cup coriander leaves
• Greek style yoghurt, to serve

1. Combine fennel, coriander and cumin in a bowl, add lamb and toss to coat. Shake off excess.
2. Heat oil in a frying pan over medium heat, cook garlic, ginger and lamb for 2-3
   minutes or until lamb is sealed. 
3. Add chickpeas, sultanas, stock and passata and cook for a further 10 minutes or until lamb is tender. 
4. Add coriander and remove from heat
5. Serve Tagine topped with yoghurt. 

Pre-gluten free, low carb days, I served this also with toasted, oiled bread such as focaccia to mop up the sauce. Traditionally, I supposed cous cous should be the accompaniment - gluten freebies could use quinoa.