Lamb Tajine with Chestnuts and Chickpeas This casserole dish is very fragrant when it is simmering. Dried chestnuts are typically used for this recipe in Tunisia, but fresh chestnuts are more readily available in the United States and add even more flavor. With its combination of meat and fruit, this dish is typical of North African cuisine. 2 tablespoons olive oil ½ cup chopped celery 1 cup chopped onion 2 cloves garlic, minced 1 pound lamb, cubed ½ cup chickpeas, soaked for 12 hours, then drained ½ teaspoon freshly ground black pepper 1 teaspoon ground cinnamon ½ teaspoon salt 2 teaspoons crushed red chile 3 cups chestnuts, peeled ¼ cup raisins Heat the oil in a large, heavy casserole and sauté the celery, onion, and garlic for 2 minutes. Stir in the lamb and sauté it for 1 minute, then add the chickpeas, pepper, and cinnamon. Cover the mixture with water and bring it to a boil. Reduce the heat to a simmer, cover, and cook for 1½ hours. Add the salt, chile, chestnuts, and raisins, cover, and simmer for 15 to 20 minutes, until the mixture is tender. Serve with hot cooked rice and chile-dusted sliced tomatoes. Yield: 4 to 6 servings. Heat Scale: Mild. From "Flavors of Africa Cookbook" by Dave DeWitt, Mary Jane Wilan, and Melissa T. Stock middle eastern recipe index christina m k al-sudairy buy the book!