Lamb and chickpea tagine with couscous
A North African dinner for the galley that copes with rough seas, can be made ahead and frozen, about 105 min hands-on.
- Dinner
- North African
- ⏱ 105 min
- 🌊 Sea tolerance 5/5
- kosher
- halal
Ingredients
For 4 servings (one normal-appetite adult each). Per serving in brackets.
- Lamb shoulder (diced)560 g (140 g)
- Onion (brown/yellow)240 g (≈ 2 onions) (60 g (≈ 0.5 onion))
- Canned chickpeas320 g (80 g)
- Canned chopped tomatoes400 g (100 g)
- Ground cumin8 g (2 g)
- Ground cinnamon4 g (1 g)
- Fresh ginger12 g (3 g)
- Raisins60 g (15 g)
- Extra-virgin olive oil32 g (8 g)
- Couscous280 g (70 g)
Method
- Ashore: brown lamb; add onion, spices, tomatoes and water; simmer 90 minutes; add chickpeas and raisins; freeze.
- At sea: reheat the thawed tagine.
- Serve over couscous.
In the galley
- Copes with a seaway — 5/5 for sea tolerance.
- Plan ahead: thaw about 12 hours before.
- Stow the main ingredients in the freezer.
- Make ahead: cook in port and freeze in portions.
- Contains: Gluten, Sulphites — always check the labels of what you buy.
Per serving
💪 Protein-packed · ⚡ Night-watch fuel
- kcal
- 911
- protein
- 40 g
- fat
- 41 g
- carbs
- 96 g
- sugar
- 18 g
- fibre
- 13 g
From USDA FoodData Central, raw weights — a planning guide, not a label.
Nutrition per serving: USDA FoodData Central — SR Legacy (U.S. Department of Agriculture, Agricultural Research Service), weighted by each ingredient's grams — a planning guide, not a label. Quantities follow standard portion sizes; this recipe hasn't been tested in a real galley yet. How we make recipes