Name: Spiced Moroccan lamb tagine
Prep time: 20 min
Cook time: 95 min
Total time: 115 min
Yield: 1 serving
Ingredients: 5 oz lean lamb leg, trimmed and cut into 1/2-inch cubes; 1/2 tsp extra virgin olive oil; 1/3 cup yellow onion, diced; 2 cloves garlic, minced; 1/2 tsp ground cumin; 1/2 tsp ground coriander; 1/4 tsp ground cinnamon; 1/4 tsp paprika; 1/2 tsp ground ginger; 1/2 tsp salt; 1/4 tsp black pepper; 1 tbsp tomato paste; 1/4 cup canned chickpeas, drained and rinsed; 3/4 cup beef broth; 3/4 tsp lemon juice; 1 tbsp fresh parsley, chopped; 1/4 cup dry couscous; 1/3 cup water

Instructions

Prep 20 min · Cook 1 hr 35 min

Heat half the oil in a small heavy pot over medium-high heat. Add the lamb cubes in a single layer and cook for 5 minutes, turning occasionally, until browned on all sides. Remove the lamb from the pot and set aside on a plate. Done when browned on the outside.
Wipe out any excess fat from the pot. Add the remaining oil and the diced onion. Sauté for 4 minutes until translucent. Add the garlic, cumin, coriander, cinnamon, paprika, and ginger. Stir and cook for 1 minute until fragrant.
Stir in the tomato paste, chickpeas, beef broth, and the browned lamb. Bring to a boil, then reduce the heat to low. Cover with a tight-fitting lid and simmer for 90 minutes. Check halfway through and add a splash of water if the liquid has evaporated. When finished, a piece of lamb should shred easily with a fork. Done when shreds easily with a fork, 145°F.
While the tagine is finishing, bring the water and a pinch of the salt to a boil in a small saucepan. Stir in the couscous, cover, and remove from the heat. Let it sit for 5 minutes, then fluff with a fork.
Uncover the tagine and stir in the lemon juice and the remaining salt and black pepper. If the sauce is too thin, simmer uncovered for 2 minutes more. Spoon the couscous onto a plate and top with the lamb and chickpeas. Garnish with fresh parsley.

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Ingredients

Instructions

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