Description
A savory and aromatic Moroccan lamb tagine paired with fluffy cauliflower couscous, perfect for a hearty meal.
Ingredients
Scale
- 2 pounds lamb shoulder, cut into chunks
- 1 large onion, chopped
- 4 cloves garlic, minced
- 2 tablespoons olive oil
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon ground cinnamon
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper
- 1 can (14 oz) diced tomatoes
- 2 cups chicken broth
- 2 cups carrots, sliced
- 2 cups chickpeas, drained
- 1/2 cup dried apricots, chopped
- 1 large head of cauliflower, grated
- 1/4 cup fresh cilantro, chopped
- Salt to taste
- Pepper to taste
Instructions
- In a large tagine or heavy pot, heat olive oil over medium heat. Add onion and garlic, sauté until translucent.
- Add lamb chunks and brown on all sides.
- Stir in cumin, coriander, cinnamon, smoked paprika, and cayenne pepper, cooking until fragrant.
- Add diced tomatoes and chicken broth; bring to a simmer.
- Stir in carrots, chickpeas, and dried apricots. Cover and simmer for 1.5 to 2 hours until lamb is tender.
- Meanwhile, in a separate pot, steam the grated cauliflower for 5-7 minutes until tender. Fluff with a fork and season with salt and pepper.
- Serve the lamb tagine over the cauliflower couscous, garnished with fresh cilantro.
Notes
- This dish can be made a day ahead; flavors improve when allowed to rest overnight.
- Serve with warm flatbread for a complete meal.
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Category: Dinner
- Method: Cooking
- Cuisine: Moroccan
Nutrition
- Serving Size: 1 plate
- Calories: 700
- Sugar: 6g
- Sodium: 800mg
- Fat: 35g
- Saturated Fat: 10g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 10g
- Protein: 45g
- Cholesterol: 120mg