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Lamb Tagine with Couscous

Prep Time15 minutes
Cook Time3 hours 15 minutes
Total Time3 hours 30 minutes
Course: Main Course
Cuisine: American
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

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