Lamb Tagine with Potatoes and Chickpeas

3 teaspoons cumin seeds

we used ground

3 teaspoons coriander seeds

we used ground

3/4 teaspoons peppercorns

we used ground black pepper

1 1/2 teaspoons sweet paprika

we used Hungarian

1 teaspoons ground ginger

2 teaspoons salt

plus more, to taste (we used Kosher)

2 Tablespoons extra-virgin olive oil

2 1/2 lb. boneless leg of lamb

cut into 1-inch cubes (we just used stew lamb, which was perfectly sized)

1 yellow onion

julienned

4 garlic cloves

minced

1/4 cup water

1/2 pound lb. small Yukon Gold potatoes

halved (we ended up using aand it was perfect!)

1/4 cup chopped fresh cilantro

plus more for garnish

1 can chickpeas

rinsed and drained, 15 oz.

1/4 cup fresh lemon juice

Freshly ground pepper

to taste

🧂 Ingredients