Description
A delicious Moroccan dish featuring tender lamb cooked in aromatic spices, served over cauliflower couscous.
Ingredients
Scale
- 2 lbs lamb shoulder, cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper (optional)
- 1 can (14.5 oz) diced tomatoes, drained
- 1 cup chicken broth
- 1/2 cup dried apricots, chopped
- 1/2 cup almonds, toasted and roughly chopped
- Salt and pepper to taste
- Fresh cilantro, for garnish
- For the Cauliflower Couscous:
- 1 medium head of cauliflower, grated or processed into rice-sized pieces
- 2 tablespoons olive oil
- 1 teaspoon lemon juice
- Salt and pepper to taste
Instructions
- In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the lamb cubes and brown them on all sides. Remove the lamb and set aside.
- In the same pot, add the chopped onion and cook until softened, about 5 minutes. Stir in the minced garlic and cook for another minute.
- Add the cumin, coriander, cinnamon, ginger, paprika, and cayenne pepper to the pot. Stir for about 1 minute until fragrant.
- Return the browned lamb to the pot. Add the drained tomatoes, chicken broth, chopped apricots, and season with salt and pepper. Bring to a simmer.
- Cover the pot and reduce the heat to low. Cook for about 1.5 to 2 hours, or until the lamb is tender and the flavors meld together. Stir occasionally and add more broth if needed.
- While the tagine is cooking, prepare the cauliflower couscous. In a large skillet, heat olive oil over medium heat. Add the grated cauliflower and sauté for about 5-7 minutes, until tender. Stir in the lemon juice, and season with salt and pepper.
- Serve the lamb tagine over the cauliflower couscous, garnished with toasted almonds and fresh cilantro.
Notes
- For a spicier kick, add more cayenne pepper or serve with harissa on the side.
- Substitute the lamb with chicken thighs for a lighter version, adjusting the cooking time to about 40 minutes.
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Category: Main Course
- Method: Stovetop
- Cuisine: Moroccan
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 12g
- Sodium: varies
- Fat: 30g
- Saturated Fat: varies
- Unsaturated Fat: varies
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: varies
- Protein: 35g
- Cholesterol: varies