Spicy-Sweet Lamb Tagine with Saffron Couscous
by the Editors of Easy Home Cooking Magazine
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Publications International, Ltd., the Editors of. "Spicy-Sweet Lamb Tagine with Saffron Couscous." 31 August 2006. HowStuffWorks.com. <http://recipes.howstuffworks.com/spicy-sweet-lamb-tagine-with-saffron-couscous-recipe.htm> 06 July 2008.
Spicy-Sweet Lamb Tagine with Saffron Couscous
Yield: Makes 6 servings
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!
Ingredients:
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 (recipe follows)
1/4
cup chopped fresh cilantro or parsley
Preparation:
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.
Saffron Couscous
Yield: Makes 6 servings
Ingredients:
2-1/4
cups water
1
tablespoon butter
1/4
teaspoon salt
1/4
teaspoon saffron threads, crushed, or dash powdered saffron
10
ounces (1-1/2 cups) uncooked couscous
Preparation:
1.
Combine water, butter, salt and saffron in medium saucepan. Bring to a boil over high heat. Stir in couscous. Cover; remove from heat.
2.
Let stand 5 minutes or until liquid is absorbed. Fluff couscous with fork.
This recipe appears in: Middle Eastern