Name: Lamb Tagine with Couscous
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Cuisine: Moroccan
Ingredients: 2-3 tablespoons olive oil, butter or ghee; 2 large onions, sliced; 6-8 cloves garlic, rough chopped; 3 extra-large carrots, peeled and sliced into 1 ½-2 inch thick rounds (at a diagonal); 2 pounds lamb stew meat (shoulder), cut into 1 1/2-2-inch cubes; 2 tablespoons preserved lemon, rough chopped; 1 cup chicken stock (or water and 1 bouillon cube); juice from 1/2 medium lemon; 2 teaspoons kosher salt (or 1 teaspoon per pound meat); 1 teaspoon cumin; 1 teaspoon coriander; 1 teaspoon sweet paprika; 1/2 teaspoon ginger; 1/2 teaspoon pepper; 1/2 teaspoon turmeric; 1 cinnamon stick (or ¼ teaspoon cinnamon); 1/4 teaspoon ground cloves; 2 bay leaves; 1/2 cup-1 cup green olives or kalamata olives, sliced in half; 1/4 cup fresh Italian parsley, chopped; 4-6 cups cooked couscous; 1 onion, very thinly sliced into rings; 2 tablespoons olive oil or butter; 1 cup raisins; 1 cup water; 1/4 teaspoon cinnamon; 1/4 teaspoon ginger; 1/4 teaspoon turmeric; 1/4 teaspoon salt; 2 tablespoons honey

Description

A flavorful lamb tagine slow-cooked with aromatic spices, served over fluffy couscous.

Ingredients

Scale

2–3 tablespoons olive oil, butter or ghee
2 large onions, sliced
6–8 cloves garlic, rough chopped
3 extra-large carrots, peeled and sliced into 1 ½-2 inch thick rounds (at a diagonal)
2 pounds lamb stew meat (shoulder), cut into 1 1/2-2-inch cubes
2 tablespoons preserved lemon, rough chopped
1 cup chicken stock (or water and 1 bouillon cube)
juice from 1/2 medium lemon
2 teaspoons kosher salt (or 1 teaspoon per pound meat)
1 teaspoon cumin
1 teaspoon coriander
1 teaspoon sweet paprika
1/2 teaspoon ginger
1/2 teaspoon pepper
1/2 teaspoon turmeric
1 cinnamon stick (or ¼ teaspoon cinnamon)
1/4 teaspoon ground cloves
2 bay leaves
1/2 cup-1 cup green olives or kalamata olives, sliced in half
1/4 cup fresh Italian parsley, chopped
4–6 cups cooked couscous
1 onion, very thinly sliced into rings
2 tablespoons olive oil or butter
1 cup raisins
1 cup water
1/4 teaspoon cinnamon
1/4 teaspoon ginger
1/4 teaspoon turmeric
1/4 teaspoon salt
2 tablespoons honey

Cook Mode Prevent your screen from going dark

Instructions

Set Instant Pot to saute function and heat the oil.
Season the lamb with 1 teaspoon salt, and sear it to get a little caramelization or browning on some of the edges. (You could also do this in a larger skillet).
Add the onion and garlic, and saute for 3-4 minutes until fragrant.
Add the carrots, preserved lemons, chicken stock, and lemon juice, and scrape up any browned bits.
Add the remaining 1 teaspoon salt, cumin, coriander, paprika, ginger, pepper, turmeric, cinnamon stick, cloves, and bay leaves. Give a good stir.
Set to Pressure cook on high for 40 minutes. Let pressure release manually or naturally.
Add the olives to the pot and stir to warm.
Taste, and adjust salt and pepper if needed. For more heat, add chili flakes.
If the tagine tastes too tangy, add a teaspoon or two of honey to help balance the flavors.
To make it tangier, add more chopped preserved lemon or lemon juice.
Serve the lamb over a platter of couscous, spooning a little of the flavorful broth over the top.
Sprinkle with fresh parsley, chili flakes, and optional Tfaya. Slivered almonds are also nice.
To make the Tfaya: Saute the onions in the oil until tender and caramelized over medium heat in a medium pot. Add remaining ingredients, bring to a simmer, and simmer gently for 15-20 minutes.

Notes

For additional flavor variations, consider adding nuts or dried fruits while serving.
Adjust spices according to personal preference for a milder or spicier dish.

Prep Time: 10 minutes
Cook Time: 1 hour
Category: Dinner
Method: Instant Pot
Cuisine: Moroccan

Nutrition

Serving Size: 1 plate
Calories: 650
Sugar: 8g
Sodium: 1200mg
Fat: 40g
Saturated Fat: 15g
Unsaturated Fat: 20g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 5g
Protein: 35g
Cholesterol: 90mg