Lamb Tagine with Chickpeas

Directions

1. 1
   Heat butter in a large heavy lidded pan over medium-high heat until fragrant and golden.
2. 2
   Add lamb in 2 batches and brown.
3. 3
   Remove to a plate and set aside.
4. 4
   Add onions and scallions and cook, stirring often until tender, 5 to 7 minutes. Stir in drained chickpeas, water, garlic, ginger, salt, black pepper, cinnamon and red pepper. Return the lamb and all accumulated juices to the pan. Gently stir to coat.
5. 5
   Bring the mixture to a boil, then reduce the heat so the liquid just simmers. Cover tightly and cook, stirring the lamb once or twice, for 35 to 45 minutes.
6. 6
   Remove from heat and stir in parsley and salt and pepper to taste.