Recipe

Spiced Apricot Lamb Tagine With Couscous Recipe

Add Step-by-Step Photos	Nathancarnes / All my dishes 1 year, 2 months ago An flavorful Moroccan-style tagine dish made with readily-available ingredients. Prep:20m Cook:160m Servings:6	Nathancarne
	morrocan lamp exotic middle eastern different apricot honey

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Ingredients

For tagine:

1lb lamb shank or chops

1 tbsp olive oil

1lb carrots, peeled and cut into 1" sections

1lb parsnips, cut into 1/2" sections

1 1/2 cup dried Turkish apricots

1 large onion, halved and sliced thin

3 cloves garlic, roughly chopped

2 tsp fresh ginger, grated

1 tsp cumin

1 tsp cinammon

1 tsp tumeric

1 tsp coriander

1 tsp black pepper

2 tbsp honey

Juice of one small lemon

1 quart beef or other stock

Salt to taste

Mint or cilantro to garnish

For couscous:

2 cups couscous

2 1/2 cups stock or water

2 tbsp butter or olive oil

One bunch of scallions, coarsely chopped

1 cup raisins or currants

1/2 tsp tumeric

A very generous pinch of salt

Sliced and toasted almonds to garnish

Directions

For tagine:

Season the lamb with salt and pepper and cook in a heavy sauce pan or Dutch oven over high heat in a little olive oil until browned; remove and set aside

Adding more oil if necessary, add the onions, carrots, and parsnips

If using whole spices (heartily recommended), toast and grind finely; set aside

Once the onions begin to pick up some color, add in the ginger, garlic, and spices and continue to cook for a few minutes

Add stock, lemon juice, honey, and apricots, return lamb, and bring to a boil

Reduce heat and simmer, uncovered, for at least two hours, until the meat is falling off the bone

For couscous:

In a medium sauce pan, heat butter or oil and cook scallions until soft

Cover with water or stock, and bring to boil

Stir in tumeric, raisins, salt, and couscous

Remove from heat and let sit for 10 minutes, covered

Fluff with a fork and serve

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