Lamb-tagine with fennel, chickpeas, raisins & amp; lemon

Ingredients for Lamb-tagine with fennel, chickpeas, raisins & amp; lemon

Instructions for Lamb-tagine with fennel, chickpeas, raisins & amp; lemon

To prepare the Lamb-tagine with fennel, chickpeas, raisins & amp; lemon recipe, please follow these instructions:

Place the chickpeas in soft water overnight. Discard the water and cook the chickpeas for 30 minutes in plenty of lazy water. Pour the water off.

Chop onions, garlic and fennel stems well. Cut the rest of the fennel napkin roughly and tear the ginger. Mix the lamb with onion, garlic, ginger and cumin and brown in olive oil in a frying pan. Add honey, fennel, chilli, cinnamon and grated lemon peel. Add water so the meat is covered and simmer 30-40 minutes under low until the meat is almost tender.

Shake chopped almonds and sesame seeds easily. Add fennel, raisins, almonds, sesame seeds and chickpeas and boil for another 10 minutes.

Season with salt, pepper, lemon juice, chilli and honey.

Sprinkle with chopped coriander or mint and server with cous cous, bulgur or rice.