Moroccan Lamb Stew with Moroccan Couscous #tastytagine

lamb

🥗Healthier: chicken

💰Cheaper: beef

Chicken is leaner and more affordable than lamb.

saffron

🥗Healthier: turmeric

💰Cheaper: paprika

Turmeric adds color and flavor at a lower cost.

chickpeas

🥗Healthier: lentils

💰Cheaper: canned beans

Lentils are nutritious and quicker to cook.

almonds

🥗Healthier: walnuts

💰Cheaper: sunflower seeds

Sunflower seeds provide crunch at a lower price.

Preheat oven to 350°F.

Heat olive oil in a large pot over medium-high heat.

Add 1 chopped onion and stir.

Add carrots, parsnips, and turnips; season with salt and pepper.

Add chopped ginger and let sweat for 4-5 minutes.

Add several cloves of chopped garlic and cook for another minute.

Remove the vegetables and set aside.

Add more olive oil to the pot and add 2 pounds of lamb meat; season with salt and pepper.

Brown the lamb on all sides.

Return the vegetables to the pot.

Add 7 ounces of dried apricots, 1 bay leaf, 1/2 cinnamon stick, and 1.5 teaspoons of Moroccan spice blend; stir to combine.

Add 2 cups of beef broth and 1 large can of halved plum tomatoes; bring to a boil for 5 minutes.

Cover and place in the oven for 1.5 hours, checking at 45 minutes to add chickpeas if needed.

While the stew is cooking, toast 1/4 cup of pine nuts in a pan for 5-6 minutes, stirring constantly.

In the same pan, melt 2 tablespoons of butter and add 1 chopped shallot; cook for 2-3 minutes.

Add 1/4 teaspoon of cumin seed and stir.

Add 2 cups of vegetable stock and bring to a boil.

Stir in the box of couscous, cover, and let sit for 10 minutes.

Add 1/3 cup of golden raisins, parsley, and lemon juice to the couscous before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens