Spiced Apricot Lamb Tagine with Couscous
From nathancarnes 18 years ago
- 160 minutes to make
- Serves 6
An flavorful Moroccan-style tagine dish made with readily-available ingredients.
Ingredients
- For tagine: shopping list
- 1lb lamb shank or chops shopping list
- 1 tbsp olive oil shopping list
- 1lb carrots, peeled and cut into 1" sections shopping list
- 1lb parsnips, cut into 1/2" sections shopping list
- 1 1/2 cup dried Turkish apricots shopping list
- 1 large onion, halved and sliced thin shopping list
- 3 cloves garlic, roughly chopped shopping list
- 2 tsp fresh ginger, grated shopping list
- 1 tsp cumin shopping list
- 1 tsp cinammon shopping list
- 1 tsp tumeric shopping list
- 1 tsp coriander shopping list
- 1 tsp black pepper shopping list
- 2 tbsp honey shopping list
- juice of one small lemon shopping list
- 1 quart beef or other stock shopping list
- salt to taste shopping list
- mint or cilantro to garnish shopping list
- For couscous: shopping list
- 2 cups couscous shopping list
- 2 1/2 cups stock or water shopping list
- 2 tbsp butter or olive oil shopping list
- One bunch of scallions, coarsely chopped shopping list
- 1 cup raisins or currants shopping list
- 1/2 tsp tumeric shopping list
- A very generous pinch of salt shopping list
- Sliced and toasted almonds to garnish shopping list
How to make it
- 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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