Moroccan Lamb Tagine

Name: Moroccan Lamb Tagine
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 411 grams can diced tomatoes; 1 teaspoons cayenne; 6 servings Fluffy couscous; 591 milliliters fat-skimmed chicken broth; 79 milliliters chopped fresh cilantro; 4 cloves garlic, peeled and minced; 0 teaspoons ground cardamom; 1 Tbsp each paprika and ground cumin; 6 servings Salt and fresh-ground pepper; 1 teaspoon each ground turmeric, ground cinnamon, and minced fresh ginger; 6 servings Harissa (garnish); 79 milliliters pitted kalamata olives; 2 kilograms fat-trimmed boned lamb shoulder or other cut suitable for stewing, rinsed and cut into 1 1/2-inch chunks; 454 grams onions each), peeled and thinly sliced; 6 servings Preserved lemons (garnish); 2 Tbsps tomato paste

You can never have too many main course recipes, so give Moroccan Lamb Tagine a try. This recipe covers 34% of your daily requirements of vitamins and minerals. One serving contains 570 calories, 49g of protein, and 12g of fat. This recipe serves 6. Head to the store and pick up salt and fresh-ground pepper, fat-trimmed boned lamb shoulder, tomato paste, and a few other things to make it today. To use up the ground turmeric you could follow this main course with the Cherry-Filled Lemon Cake as a dessert. From preparation to the plate, this recipe takes about 45 minutes. It is a good option if you're following a dairy free diet.

Instructions

Brown lamb. Discard all but 2 tablespoons fat from the pan.

Ingredients you will need

Lamb

Equipment you will use

Frying Pan

Add onions and garlic to pan; stir often over medium heat until onions begin to get limp, 3 to 5 minutes.

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Garlic

Onion

Equipment you will use

Frying Pan

Add paprika, cumin, turmeric, cinnamon, ginger, cayenne, and cardamom; stir until very fragrant, about 30 seconds.

Ingredients you will need

Cardamom

Cinnamon

Turmeric

Ground Cayenne Pepper

Paprika

Ginger

Cumin

Add broth, tomatoes (including juices), and tomato paste. Bring to a boil over high heat. Reduce heat, cover, and simmer, stirring occasionally, until lamb is tender when pierced, about 1 hour. Skim off and discard any fat.

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Tomato Paste

Tomato

Broth

Lamb

Add salt and pepper to taste.

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Salt And Pepper

On dinner plates or a large rimmed platter, mound couscous and form a well in the center. With a slotted spoon, transfer lamb and vegetables to well. Measure pan juices; if less than 3 cups, add water to make that amount, return to pan, and bring to a boil over high heat.

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Vegetable

Couscous

Water

Lamb

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Slotted Spoon

Frying Pan

Add salt to taste.

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Salt

Pour juices into a bowl and pass to add to taste. Scatter olives and cilantro over lamb; garnish as desired (see notes).

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Cilantro

Olives

Lamb

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Bowl

No-mess browning

Place meat in a heavy-bottomed 5- to 6-quart pan.

Ingredients you will need

Meat

Equipment you will use

Frying Pan

Add 1/2 cup water; cover and bring to a boil over high heat. Reduce heat and simmer briskly over medium heat until meat is gray on the outside and has rendered juices and fat, 15 to 20 minutes.

Ingredients you will need

Water

Meat

Uncover pan, increase heat to high, and stir often until most of the liquid has evaporated, 15 to 20 minutes. Reduce heat to medium-high and stir often until meat juices have caramelized and darkened and meat has browned in the rendered fat, about 5 minutes longer. If drippings and the brown film on pan begin to scorch, reduce heat to medium.

Ingredients you will need

Meat

Equipment you will use

Frying Pan