Lamb Tagine With Couscous

Lamb Tagine With Couscous
William Meppem
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preparation
50
minutes
cooking
120
minutes
Serves 6-8

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.

 

Sara Quessenberry
February 2006

Nutritional Information

  • Per Serving
  • Calories From Fat 35 %
  • Fat 18 g
  • Sat Fat 5 g
  • Cholesterol 90 mg
  • Sodium 580 mg
  • Carbohydrate 34 g
  • Fiber 4 g
  • Sugar 2 g
  • Protein 38 g
What does this mean? See Nutrition 101.

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