Name: Moroccan lamb tagine with couscous
Prep time: 15 min
Cook time: 105 min
Total time: 120 min
Yield: 1 serving
Ingredients: 6 oz boneless lamb shoulder, trimmed and cut into 1-inch pieces; 1 tsp olive oil; 1/3 cup yellow onion, diced; 3/4 medium carrot, sliced into rounds; 2 cloves garlic, minced; 1 1/2 tsp ginger, grated; 1/2 tsp cumin; 1/2 tsp coriander; 1/4 tsp cinnamon; 1/2 tsp salt; 1/2 tsp black pepper; 0.5 oz raisins; 1 cup water; 1/4 cup couscous; 1/4 cup water; 1 1/2 tsp lemon juice; 1/4 cup cilantro, chopped

Instructions

Prep 15 min · Cook 1 hr 45 min

Heat the oil in a 12-inch skillet over medium-high heat. Add the lamb pieces in a single layer and cook for 5 minutes, flipping once, until browned on both sides.
Add the onion and carrot. Cook for 5 minutes until the onion is softened. Stir in the garlic, ginger, cumin, coriander, cinnamon, half the salt, and the pepper. Cook for 1 minute until fragrant.
Stir in the raisins and the first portion of water. Bring to a boil, then reduce heat to low. Cover and simmer for 90 minutes. Uncover and simmer for 10 minutes more until the sauce coats the lamb and the meat is tender. Done when meat shears apart easily with a fork, 145°F.
While the tagine finishes, bring the second portion of water and the remaining salt to a boil in a small pot. Stir in the couscous, cover tightly, and remove from heat. Let sit for 5 minutes, then fluff with a fork.
Stir the lemon juice into the lamb tagine. Add a spoonful of water only if the sauce is too thick. Spoon the tagine over the couscous and garnish with cilantro.

Nutrition

Ingredients

Instructions

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