Lamb Tagine with Couscous
Allison
ingredients
- 2 teaspoons paprika
- 1/4 teaspoon ground turmeric
- 1/2 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper
- 1 teaspoon ground cinnamon
- 1 teaspoon kosher salt
- 4 tablespoons olive oil
- 2 1/2 pounds lamb loin, cut into 1 1/2-inch pieces
- 1 medium yellow onion, thickly sliced
- 4 carrots, peeled into thin strips
- 1 clove garlic, finely chopped
- 1 tablespoon grated fresh ginger
- zest of 1/2 lemon, grated
- 1 32-ounce container low-sodium chicken broth
- 1 10-ounce box couscous
- 1/4 cup fresh cilantro leaves, roughly chopped
- 1/4 cup fresh flat-leaf parsley leaves, roughly chopped
- 3/4 cup kalamata olives, pitted and halved
directions
- 1
In a large resealable plastic bag, combine the paprika, turmeric, cumin, cayenne, cinnamon, salt, and 2 tablespoons of the oil. Add the lamb, seal, and shake to coat. Refrigerate for at least 1 hour and up to 12 hours.
- 2
Heat the remaining oil in a Dutch oven or large pot over medium heat. Add the onion and carrots and cook for 15 minutes. Transfer to a plate.
- 3
Add some of the lamb to the pot and brown on all sides. Transfer to a plate. Repeat with the remaining lamb. Return the lamb to the pot along with the onion and carrots. Add the garlic, ginger, and zest and stir.
- 4
Add the broth and bring to a boil. Stir in the couscous. Remove from heat, cover, and set aside for 10 minutes. Stir in the cilantro, parsley, and olives. Divide among individual plates.
Source: Allison
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