Moroccan Lamb Tagine Recipe | With Dried Fruits and Couscous| by Lounging with Lenny

lamb shoulder

🥗Healthier: chicken thighs

💰Cheaper: beef chuck

Chicken is leaner, and beef chuck is often less expensive.

dried apricots

🥗Healthier: fresh apricots

💰Cheaper: raisins

Fresh apricots provide a lighter flavor, while raisins are more affordable.

saffron

🥗Healthier: turmeric

💰Cheaper: paprika

Turmeric adds color and flavor at a lower cost.

almonds

🥗Healthier: walnuts

💰Cheaper: sunflower seeds

Walnuts offer healthy fats, while sunflower seeds are budget-friendly.

Cut lamb into 1.5 inch cubes and transfer to a bowl.

Take saffron threads and cover with 2 tablespoons of hot water to activate; let steep for a couple of minutes.

Marinate lamb with 1 teaspoon cumin, 1 teaspoon cinnamon, 1 teaspoon paprika, 1 teaspoon coriander, 1/4 teaspoon nutmeg, 1/2 teaspoon ground cloves, 1/2 teaspoon turmeric, black pepper, and salt.

Pour in olive oil and saffron with water; mix and marinate for 4 hours in the fridge or overnight.

Dice carrots and transfer to a bowl.

Dice 2 large onions and transfer to a bowl.

Cut 12 dried apricots into quarters.

Preheat pot to medium-high heat and add olive oil to sear lamb until golden in color; set aside.

Add onions, carrots, 4 cloves of finely chopped garlic, and 1.5 tablespoons of finely chopped ginger to the same pot; sauté for 7-10 minutes.

Add 1 cup of diced tomatoes and transfer lamb with accumulated juices back into the pot.

Add zest from 1 lemon, 1 tablespoon of honey, and cilantro stems tied with butcher string; season with salt and pepper.

Add 1 cup of chickpeas (soaked in warm water overnight).

Pour in 3 cups of chicken stock and add 2 cinnamon sticks and apricots; bring to a boil.

Lower heat to low, cover with lid, and cook for 1.5 hours.

After 1.5 hours, add 1.5 cups of almond slivers and cook for an additional 15 minutes.

Prepare 2.5 cups of Moroccan couscous by pouring in 3.5 cups of hot chicken stock and adding 1 cup of dry cranberries and some olive oil; season with black pepper.

Cover with plastic wrap and let sit for 15 minutes.

Transfer couscous to a large platter and top with lamb tagine.

Decorate with dried apricots, garnish with almond slivers, dry cranberries, and finely chopped cilantro.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens