Moroccan Lamb Tagine with Cous Cous | Dean Diplock

lamb shoulder

🥗Healthier: chicken thighs

💰Cheaper: beef chuck

Chicken thighs are lower in fat, while beef chuck is often less expensive.

apricots

🥗Healthier: dried figs

💰Cheaper: raisins

Dried figs provide similar sweetness and texture, while raisins are more economical.

almonds

🥗Healthier: walnuts

💰Cheaper: sunflower seeds

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

vegetable broth

🥗Healthier: homemade broth

💰Cheaper: water with seasoning

Homemade broth is healthier, while seasoned water is a cost-effective substitute.

Preheat the oven to a low temperature.

Chop onion and carrots into chunky pieces.

Brown the lamb shoulder pieces in a pot, then remove and set aside.

Add chopped onion and garlic to the pot and sauté until softened.

Add chopped carrots to the pot and mix well.

Add two tablespoons of ras al hanout spice mixture to the pot.

Add one can of chopped tomatoes to the pot and mix.

Add chopped peppers and dried apricots and raisins to the pot.

Pour in lamb stock and mix everything together.

Bring the mixture to heat on the stove, then transfer the pot to the oven.

Cook in the oven for about 1 hour, checking for tenderness of the lamb.

Prepare couscous by adding butter and warm water to it, then cover it and let it soak.

Microwave the couscous for 2 minutes, fluff with a fork, and repeat two more times until done.

Serve the lamb tagine over the couscous, garnished with pomegranate and fresh coriander.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens