Lamb Tagine with Couscous
Lamb tagine with couscous is a slow-cooked North African stew using lamb, spices, and vegetables, served over couscous.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Lamb Shoulder (cut into 2-inch cubes) | 800 | Grams |
| Olive Oil (extra virgin) | 3 | Tbsp |
| Onion (large, finely chopped) | 2 | Count |
| Garlic (minced) | 4 | Clove |
| Ginger (fresh, grated) | 1 | Tbsp |
| Cinnamon Stick | 1 | Count |
| Ground Cumin | 2 | Tsp |
| Ground Coriander | 2 | Tsp |
| Paprika | 1 | Tsp |
| Saffron Threads (soaked in 2 tbsp warm water) | 1 | Pinch |
| Chicken Broth (low sodium) | 500 | Milliliters |
| Canned Tomatoes (diced) | 400 | Grams |
| Carrot (medium, sliced) | 3 | Count |
| Dried Apricots (halved) | 100 | Grams |
| Chickpeas (drained and rinsed) | 1 | Can |
| Couscous | 300 | Grams |
| Water (for couscous) | 400 | Milliliters |
| Butter (unsalted) | 2 | Tbsp |
| Fresh Cilantro (chopped) | 1 | Bunch |
| Salt (to taste) | 1 | Tsp |
| Black Pepper (to taste) | 1 | Tsp |
Instructions
- Heat olive oil in a large pot over medium heat. Add lamb and brown on all sides. Remove lamb and set aside.
- In the same pot, add onions and cook until soft. Add garlic and ginger, cook for another minute.
- Stir in cinnamon stick, cumin, coriander, and paprika. Cook for 1 minute until fragrant.
- Return lamb to the pot. Add saffron water, chicken broth, and canned tomatoes. Bring to a boil.
- Reduce heat to low, cover, and simmer for 1.5 hours. Stir occasionally.
- Add carrots, apricots, and chickpeas. Cook for another 30 minutes until lamb is tender.
- Prepare couscous by bringing water to a boil. Add couscous, cover, and remove from heat. Let stand for 5 minutes.
- Fluff couscous with a fork and stir in butter. Season with salt and pepper.
- Serve lamb tagine over couscous, garnished with fresh cilantro.
Prep
- Soak saffron threads in warm water for at least 30 minutes.
Kitchen equipment
Tagine Pot or Heavy-bottomed PotGrater For GingerFine Mesh Sieve For Rinsing Chickpeas