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Lamb Tagine

Lamb Tagine

Prepare to be enchanted by the flavors of North Africa with our unforgettable Lamb Tagine recipe. As the succulent lamb simmers in a medley of aromatic spices, your kitchen will be filled with an intoxicating aroma that will make your mouth water. Get ready to delight your senses and experience the magic of Moroccan cuisine.
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Prep Time 12 minutes
Cook Time 50 minutes
Cooling time 12 hours
Servings: 4 people
Course: Main Course
Cuisine: Moroccan
Calories: 374
Ingredients Equipment Method Video Notes

Ingredients
  

  • 1½ pounds lamb loin, cut into 1 1/2 inch pieces
  • 1 large onion, thickly sliced
  • 4 carrots, peeled into thin strips (a vegetable peeler makes this really quick)
  • 2 garlic cloves, minced or pressed
  • 1 tablespoon fresh ginger, grated
  • 1 container low-sodium chicken broth (32 ounce)
  • 1 box whole grain couscous (10 ounce) 
  • ¼ cup fresh cilantro, roughly chopped
  • ¼ cup parsley, roughly chopped
  • ¼ cup kalamata olives, pitted and halved (optional)
  • 3 tablespoons extra virgin olive oil
  • 2 teaspoons paprika
  • ¼ teaspoon turmeric
  • ½ teaspoon cumin
  • ¼ teaspoon cayenne pepper
  • ½ teaspoon salt

Equipment

  • 1 large zip-top bag
  • 1 large saucepan
  • 1 plate
  • 4 bowls

Method
 

  1. Combine the paprika, turmeric, cumin, cayenne, salt and 1 1/2 tablespoons of the oil in a large zip-top bag. Add the lamb pieces, seal the bag and shake it well to coat the lamb. Refrigerate for at least 1 hour (and up to 12 hours, if you want to do this step the evening before).
  2. Heat the remaining 1 1/2 tablespoons olive oil in a large saucepan over medium heat. Add the onions and carrots and cook, stirring occasionally, for 15 minutes. Transfer the veggies to a plate, and in the same saucepan, add half of the lamb (be careful not to overcrowd the pan). 
  3. Brown the lamb on all sides (this will take about 10 – 12 minutes total). Tranfer the browned lamb to a plate and continue with the remaining half of lamb pieces.
  4. Return all of the lamb to the saucepan and add the garlic, ginger and lemon zest; stir to mix. Return the onion and carrots to the pan as well, then add the chicken broth and bring the pot to a boil.
  5. Once boiling, stir in the couscous. Remove the pan from the heat, cover the pot and let it sit for 10 minutes (to allow the couscous to absorb the liquid). After 10 minutes, stir in the cilantro, parsley and olives. Divide between four bowls and serve hot.

Video

Notes

Spice Level: The recipe provides a balanced level of spiciness. However, you can adjust the heat according to your preference by increasing or reducing the amount of chili powder and cayenne pepper. Don't be afraid to experiment and find the perfect spice level for your palate.