Spicy Lamb Tagine with Couscous
Experience the rich and aromatic flavors of North Africa with this Spicy Lamb Tagine with Couscous. Tender, slow-cooked lamb shoulder is infused with a robust blend of spices, including cumin, cinnamon, and paprika, creating a harmony of warmth and depth. Sweet dried apricots and a hint of honey add subtle sweetness, perfectly balancing the savory tomato-based sauce. Topped with fresh cilantro and optional toasted almonds for added texture, this hearty, one-pot dish is served over fluffy couscous to soak up every last drop of the delicious sauce. Perfect for a comforting family dinner or an impressive centerpiece for entertaining, this lamb tagine is a soul-soothing meal that transports your taste buds to Morocco.
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Recipe Information
Ingredients
- 600 grams boneless lamb shoulder
- 3 tablespoons olive oil
- 1 large, finely chopped onion
- 4 minced garlic cloves
- 1 teaspoon ground cumin
- 1 teaspoon ground cinnamon
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- 0.5 teaspoon chili flakes
- 2 tablespoons tomato paste
- 400 grams canned diced tomatoes
- 600 milliliters chicken or lamb stock
- 100 grams, chopped dried apricots
- 400 grams, drained and rinsed chickpeas
- 1 tablespoon honey
- 200 grams couscous
- 250 milliliters boiling water or stock
- 1 to taste salt
- 1 to taste black pepper
- 2 tablespoons, chopped (for garnish) fresh cilantro (coriander)
- 2 tablespoons, toasted (optional, for garnish) slivered almonds
Instructions
Cut the lamb shoulder into bite-sized pieces and season with salt and pepper.
Heat 2 tablespoons of olive oil in a heavy-bottomed tagine or large pot over medium-high heat. Brown the lamb pieces in batches and set aside.
Reduce the heat to medium and add another 1 tablespoon of olive oil to the pot. Sauté the onion until softened, about 5 minutes. Add the minced garlic and cook for another 1 minute.
Add the ground cumin, cinnamon, coriander, paprika, and chili flakes to the pot. Stir well to combine and cook for 1-2 minutes until fragrant.
Stir in the tomato paste and cook for another minute. Then add the diced tomatoes and return the browned lamb to the pot.
Pour in the stock, bring to a simmer, and reduce the heat to low. Cover the pot and let the tagine simmer gently for 1.5 hours, stirring occasionally.
After 1.5 hours, add the dried apricots, chickpeas, and honey. Cook uncovered for an additional 20-30 minutes, allowing the sauce to thicken and the flavors to deepen. Adjust seasoning with salt and pepper as needed.
While the tagine finishes cooking, prepare the couscous by placing it in a heatproof bowl. Pour the boiling water or stock over the couscous, cover tightly with a lid or cling film, and let it sit for 5 minutes. Fluff with a fork before serving.
Serve the tagine over the couscous, garnished with chopped fresh cilantro and toasted slivered almonds if desired.
Nutrition Facts
Calories |
3758 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 216.2 g | 277% | |
| Saturated Fat | 60.9 g | 304% | |
| Polyunsaturated Fat | 7.5 g | ||
| Cholesterol | 458 mg | 153% | |
| Sodium | 5926 mg | 258% | |
| Total Carbohydrate | 301.7 g | 110% | |
| Dietary Fiber | 63.0 g | 225% | |
| Total Sugars | 108.1 g | ||
| Protein | 180.3 g | 361% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 741 mg | 57% | |
| Iron | 33.6 mg | 187% | |
| Potassium | 6060 mg | 129% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
