Lamb Tagine with Couscous

Lamb Tagine with Couscous
Photo by William Meppem

Ingredients

  • 1 teaspoon kosher salt
  • 1 32-ounce container low-sodium chicken broth
  • ¼ cup fresh cilantro leaves, roughly chopped
  • 4 carrots, peeled into thin strips
  • ¼ cup fresh flat-leaf parsley leaves, roughly chopped
  • 1 teaspoon ground cinnamon
  • Zest of ½ lemon, grated
  • + 11 more ingredients
    • 2 teaspoons paprika
    • 1 medium yellow onion, thickly sliced
    • 1 tablespoon grated fresh ginger
    • ½ teaspoon ground cumin
    • ¼ teaspoon cayenne pepper
    • ¼ teaspoon ground turmeric
    • 2 ½ pounds lamb loin, cut into 1 1/2-inch pieces
    • 1 clove garlic, finely chopped
    • ¾ cup kalamata olives, pitted and halved
    • 4 tablespoons olive oil
    • 1 10-ounce box couscous

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...

View full recipe at My Recipes

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