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Lamb Tagine with Couscous

The lamb is transformed into a thick aromatic stew of meltingly fork tender meat. 

Ingredients

Lamb Tagine – celery – carrots – onion and garlic cloves – Vegetable oil – Lamb shoulder – nutmeg – ground coriander – ground cumin – paprika – turmeric – salt and red pepper flakes – cinnamon sticks – white wine – chicken broth – crushed tomatoes – eggplant diced – ginger – cilantro

Ingredients

Couscous – water – couscous – lemon zest – golden raisins – dried apricots – olive oil – cilantro – sliced almonds

Trim lamb and remove any large fat caps and cut to 1 1/2" dice.

Mix the nutmeg, coriander, cumin, paprika, turmeric, 2 Tbsp salt and red pepper flakes to the meat.

Heat vegetable oil in a large dutch oven. Once shimmering, add celery, carrots, onions and garlic and 1 Tbsp salt and saute until translucent

Put the Lamb mixture into a hot skillet and brown, adding white wine into the pan.

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New York  Bagel Recipe

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