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Spicy-Sweet Lamb Tagine with Saffron Couscous

Spicy-Sweet Lamb Tagine with Saffron Couscous

Spicy-Sweet Lamb Tagine with Saffron Couscous

In keeping with Arab philosophy of hospitality, the Moroccan national dish, couscous, is served at the end of a meal to ensure no guest goes home hungry. We consider it a meal in itself!


Makes 6 servings


1 tablespoon olive oil
2 pounds boneless lamb shoulder or leg, cut into 1-1/2- to 2-inch cubes
3 medium onions, cut into eighths
3 cloves garlic, minced
2 teaspoons ground ginger
2 teaspoons ground cinnamon
1 teaspoon black pepper
2 cups water
1 can (about 14 ounces) diced tomatoes, undrained
1 can (about15 ounces) chickpeas, rinsed and drained
1 cup chopped pitted prunes
1/2 teaspoon salt
1 small butternut squash, peeled and cut into 1-inch pieces
1 medium zucchini, halved and sliced crosswise into 1-inch pieces
Saffron Couscous
1/4 cup chopped fresh cilantro or parsley


  1. Heat oil in large saucepan over high heat until hot. Add lamb in single layer. Cook, stirring occasionally, 7 to 10 minutes or until lamb is browned.
  2. Add onions, garlic, ginger, cinnamon and pepper; stir 30 seconds or until spices are fragrant. Add water and tomatoes with juice. Scrape any browned bits from bottom of pan. Cover; bring to a boil. Reduce heat to medium-low; simmer 1 hour.
  3. Remove 1 cup broth from lamb mixture; place in medium saucepan.
  4. Continue simmering lamb, covered, 30 minutes; add additional water, if needed. Add chickpeas, prunes and salt; simmer 20 minutes or until lamb is tender. Remove cover; simmer until broth is slightly thickened.
  5. Add butternut squash to broth in medium saucepan. Cover; bring to a boil over high heat. Reduce heat to medium-low; simmer 20 minutes or until squash is tender. Add zucchini; simmer 10 to 15 minutes or until zucchini is tender. Set aside; cover to keep warm.
  6. Prepare Saffron Couscous. Place on large serving platter. Form well in center of couscous. Spoon lamb stew in center; top with vegetables. Sprinkle with cilantro.

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