Lamb Tagine with Couscous

Photo by William Meppem
Ingredients
- 1 teaspoon kosher salt
- 1 clove garlic, finely chopped
- ¼ cup fresh cilantro leaves, roughly chopped
- 1 tablespoon grated fresh ginger
- ½ teaspoon ground cumin
- 2 teaspoons paprika
- 2 ½ pounds lamb loin, cut into 1 1/2-inch pieces
- + 11 more ingredients
-
- 4 carrots, peeled into thin strips
- 1 medium yellow onion, thickly sliced
- Zest of ½ lemon, grated
- ¾ cup kalamata olives, pitted and halved
- 1 32-ounce container low-sodium chicken broth
- ¼ teaspoon cayenne pepper
- ¼ teaspoon ground turmeric
- 4 tablespoons olive oil
- 1 10-ounce box couscous
- 1 teaspoon ground cinnamon
- ¼ cup fresh flat-leaf parsley leaves, roughly chopped
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. Heat the remaining oil in a Dutch oven or large pot over medium heat. Add th...
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