Lamb And Chickpea Tagine

• 1 tablespoon olive oil
• 1 pound lamb stew meat
• 1 cup chopped onion
• 1/2 teaspoon salt
• 1/4 teaspoon ground red pepper
• 1/4 teaspoon ground cumin
• 5 garlic cloves, minced
• 1 tablespoon tomato paste
• 2 teaspoons honey
• 2 1/2 cups fat-free, less-sodium chicken broth
• 1/2 cup golden raisins
• 1 (15-ounce) can chickpeas (garbanzo beans), rinsed and drained
• 1/3 cup chopped pistachios
• 2 tablespoons small fresh cilantro leaves

1. Heat a large saucepan over medium-high heat. Add oil to pan; swirl to coat. Add lamb; saute 4 minutes, turning to brown on all sides. Remove lamb with a slotted spoon. Add onion, salt, pepper, and cumin to pan; saute 4 minutes, stirring occasionally. Add garlic; saute 1 minute, stirring constantly. Return lamb to pan; stir in tomato paste and honey. Cook 30 seconds, stirring constantly. Add broth, raisins, and chickpeas; bring to a boil. Reduce heat to medium, and cook 50 minutes or until lamb is tender, stirring occasionally. Sprinkle with pistachios and cilantro.
2. Wine note: You don't want your food to be sweeter than your wine. What to do, then, with a honeyed tagine? Go for a wine with deep fruit that seems sweet even if it isn't-a zinfandel full of jammy, spicy blackberries, plums, pepper, chocolate, and even raisins: Rodney Strong 2007 "Knotty Vines" Zin (Sonoma County, $22). -Sara Schneider

olive oil, meat, onion, salt, ground red pepper, ground cumin, garlic, tomato paste, honey, chicken broth, golden raisins, chickpeas, pistachios, cilantro

Taken from www.myrecipes.com/recipe/lamb-chickpea-tagine (may not work)