spicy lamb tagine with couscous

How To Make spicy lamb tagine with couscous recipe - Capture the atmosphere of Morocco with this hearty stew of lamb, fruit and vegetables, served with fluffy couscous. The spices used here go particularly well with lamb and help to mellow its sometimes strong flavor, although you could use beef instead if you wish.

SERVES: 6

PREPARATION: 30 MINUTES, COOKING: 2 HOURS

Ingredients:
3 tablespoons (45 ml) olive oil
1 2/3 pounds (800 g) lamb leg steak, trimmed and cut into 1 inch (2.5 cm) cubes
1/2 cup (125 g) onions, chopped
2 cloves garlic, chopped
1/2 teaspoon (5 ml) cayenne pepper
1 piece cinnamon stick, 2 inches (5 cm), broken in half
1 teaspoon (5 ml) ground ginger
1 teaspoon (5 ml) paprika
10–12 saffron threads
1/4 teaspoon (1 ml) salt
freshly ground black pepper
2/3 cup (150 g) dried apricots, quartered
3/4 cup (185 g) carrots, diced
1/2 cup (100 g) zucchini, diced
1 1/2 cups (375 g) tomatoes, chopped
2 tablespoons (30 ml) chopped fresh cilantro leaves, plus extra to serve
2 tablespoons (30 ml) chopped fresh parsley, plus extra to serve
2 cups (375 g) couscous

Method:
1 Heat the oil in the bottom of a double boiler or a large saucepan over medium–high heat, add the lamb and cook, stirring, for 2–3 minutes, or until browned. Add the onions, garlic, cayenne pepper, cinnamon, ginger, paprika and saffron to the lamb. Season with half of the salt and some pepper, and add enough water to cover. Bring to a boil, cover the pan, reduce the heat to low and simmer for 11/2 hours.

2 Add the apricots, carrots, zucchini, tomatoes, cilantro and parsley to the pan and cook, covered, for another 15 minutes.

3 Meanwhile, put the couscous into a bowl, add just enough cold water to cover and leave for 5 minutes to absorb the liquid.

4 Transfer the couscous to the top of the double boiler, or if using a saucepan put it in a colander, and steam the couscous over the tagine for 15 minutes, or until fluffy and tender. Season with the remaining salt.

5 To serve, spoon the couscous into a serving dish. Remove the lamb and vegetables from the pan with a slotted spoon and place on top of the couscous. Sprinkle with the extra cilantro and parsley. Pour the broth into a sauce boat and serve separately.

Each serving provides
417 calories, 34 g protein, 18 g fat (5 g saturated fat), 31 g carbohydrate (14 g sugars), 5 g fiber, 215 mg sodium

spicy lamb tagine with couscous