• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • Collaborate with us
  • Contact

Serena Lissy logo

  • Recipe Index
  • Privacy Policy
menu icon
go to homepage
  • Christmas
  • Recipes
  • Photography
  • About
    • Facebook
    • Instagram
    • Pinterest
  • search icon
    Homepage link
    • Christmas
    • Recipes
    • Photography
    • About
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Serena Lissy » Recipes » Articles

    Published: Nov 21, 2014 · Modified: Jan 10, 2021 by serena · This post may contain affiliate links.

    Lamb Tagine with Couscous

    Jump to Recipe - Print Recipe

    Lamb_TagineBack in October I went to an event called Byte of Texas. It was an all day event designed for food bloggers. It was mostly an educational, weekend long experience for people in the industry. I love going to these to see old and new friends, learn a few things and always eat yummy food. Of course these events always have brands there representing their products that bloggers could use. I'm not talking about paper and pencils for writing; I'm talking about food. And this one was no different.

    Now being a pastry gal, nothing sends my heart fluttering like seeing bulk containers of butter, heavy whipping cream or chocolate. But that was not the case at this event. One of the days there I met Tyler Winograd from the American Lamb Board. He was offering up review samples of lamb shoulder. Usually I pass on these samples because my expertise is pastry. But I started thinking... why not...I don't cook lamb very often, but I love it... What a great opportunity to try a new recipe and see what I end up with. So I decided to request a sample of some lamb shoulder.

    And now here is the part where I get to say, the American Lamb Board isn't paying me for this post, all thoughts and comments are my own, and whatever else the governing agencies think I need to say, etc. I like lamb and wanted to try a new recipe, simple as that. Now we can get back to the post since I am done with the disclosure of how I got the lamb.

    I can imagine what you are thinking. Should be interesting right? As with anything new, I realize there are experts in the field that will always know more than I do. And with that said, I'm glad to have one of those experts as a friend. I partnered with fellow chef, Jen Symes, to create this recipe. She has 15+ years of experience cooking in fine dining restaurants and is living in Austin at the moment away from her home in Australia. Jackpot right? This gal can cook, and boy does she know lamb!

    So within seconds of sending her a text to see if she was up for partnering on this project, she had responded with a few menu ideas, and we ran with it from there.  We decided to go with a very basic lamb tagine with couscous. It's a long process, but the prep time is short and mostly what happens is that you return to the pot to stir once an hour or so and adjust the liquid amounts. This meal is definitely worth the wait. The lamb is transformed into a thick aromatic stew of meltingly fork tender meat. All perfectly paired with a couscous containing the sweet flavor of golden raisins and apricots. Kinda makes me wish I only used half of the lamb so I could make it all over again this week.

    Lamb Tagine with Couscous

    No ratings yet
    Print Pin Rate
    Course: Main Course
    Cuisine: American
    Prep Time: 15 minutes minutes
    Cook Time: 3 hours hours 15 minutes minutes
    Total Time: 3 hours hours 30 minutes minutes
    Author: Serena

    Ingredients

    Lamb Tagine

    • 2 celery stalks ½" diced
    • 2 carrots ½" diced
    • 1 medium onion ½" diced
    • 6 garlic cloves thinly sliced
    • 5 tablespoon Vegetable oil
    • 5 Lb Lamb shoulder
    • ½ teaspoon nutmeg
    • 2 tablespoon ground coriander
    • 1 tablespoon ground cumin
    • 2 tablespoon paprika
    • 1 tablespoon turmeric
    • 3 tablespoon salt
    • 3 tablespoon red pepper flakes
    • 2 cinnamon sticks
    • 4 tablespoon white wine
    • 32 oz chicken broth
    • 28 oz can crushed tomatoes
    • 1 eggplant diced ¾" cubes
    • ¼ cup ginger julian cut
    • 1 small bunch of cilantro - rough cut large with stems

    Couscous

    • 2 Cup water
    • 2 Cup couscous
    • lemon zest of one lemon
    • ½ cup golden raisins
    • ¼ cup dried apricots cut small
    • 1 tablespoon olive oil
    • 2 tablespoon cilantro
    • 2 tablespoon sliced almonds

    Instructions

    • Trim lamb and remove any large fat caps and cut to 1 ½" dice.
    • In a large bowl, mix the nutmeg, coriander, cumin, paprika, turmeric, 2 tablespoon salt and red pepper flakes to the meat. Stir with a wooden spoon to coat the meat, and set aside for 20 minutes to rest. After 20 minutes, mix 3 tablespoon vegetable oil into meat mixture and stir until coated.
    • Heat 2 tablespoon vegetable oil in a large dutch oven. Once shimmering, add celery, carrots, onions and garlic and 1 tablespoon salt and saute until translucent. About 10 minutes.
    • Put ½ of the Lamb mixture into a hot 12" skillet and brown, adding 2 tablespoon white wine into the pan. Once seared, add the lamb to the dutch oven and repeat the process with the other half of the meat.
    • Pour a small amount, ¼ cup, of the chicken broth into the skillet to deglaze the pan. Pour all of that into the dutch oven.
    • Add two cinnamon sticks to the dutch oven.
    • Add crushed tomatoes and the remaining chicken broth to the dutch oven.
    • Stir and continue to cook.
    • Add 2 cups water to the dutch oven, cover and bring to a boil.
    • Once boiling, turn heat down to low and let simmer.
    • Add water as needed for sauce consistency.
    • After about 2.5 hours on low, add eggplant and continue cooking for about 30 minutes until the eggplant is tender.
    • Add ginger and stir.
    • Add cilantro and stir. Remove from heat.

    Couscous

    • Bring 2 cups water to boil in a small saucepan.
    • In a medium sized bowl stir to combine, couscous, lemon zest, raisins, apricots and olive oil.
    • Add boiling water to the couscous mixture in the medium bowl. Cover with plastic wrap and set aside.
    • After 5 minutes, remove plastic wrap and stir.
    • Add cilantro and almonds, and stir.

    Recipe Source: SerenaLissy.com

      All images and content are copyright protected. Do not use our images without prior permission.

        Tried this Recipe? Pin it Today!Mention @SerenaLissy or tag #serenalissy!

        More Articles

        • Austin's Best Desserts - 2016
        • Serena Lissy is now on Yummly
        • MMH Burger Challenge in Four Days
        • It Feels Good To Do Good Things

        Reader Interactions

        Comments

        1. Elizabeth Hunter says

          October 02, 2016 at 12:18 pm

          Can't wait to try it!

          Reply

        Leave a Reply Cancel reply

        Your email address will not be published. Required fields are marked *

        Recipe Rating




        Primary Sidebar

        Hi, I'm Serena!

        Join us and you will learn all sorts of creative techniques from baking to food photography that is easy enough for a novice to recreate at home, but look and taste like they were made by a seasoned pro.

        Get Inspired, Cook Confidently, Eat Well

        More about me →

        Ice Cream Recipes

        • Scoop of chocolate mint ice cream in bowl with ice cream cone
          No Churn Chocolate Mint Ice Cream
        • Bowl of key lime pie ice cream with a spoon
          No Churn Key Lime Pie Ice Cream
        • Apple Ice Cream in a waffle cup
          Apple Ice Cream
        • Chocolate Chunk Ice Cream In A Bowl
          Chocolate Chunk Ice Cream
        • Frozen Greek Yogurt from your Instant Pot
          Instant Pot Frozen Greek Yogurt
        • Avocado Ice Cram In a serving Bowl
          Easy Avocado Ice Cream Recipe

        Popular Recipes

        • Jamaican Sweet Potato Pudding
          Jamaican Sweet Potato Pudding
        • Peanut Butter Fudge Cups
          Peanut Butter Fudge Cups
        • Samoas on a plate
          Make at Home Samoas - Homemade Samoas: Girl Scout Cookies
        • Italian Chocoalte Walnut Cake
          Italian Chocolate Walnut Cake (Torta di Noci)

        Photography Challenge

        Master The Art of Food Photography

        Footer

        ↑ back to top

        About

        • Privacy Policy

        Newsletter

        • Sign Up! for emails and updates

        Contact

        • Contact

        As an Amazon Associate, I earn from qualifying purchases.

        Copyright © 2023 Serena Lissy