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|
|1||can (about 14 ounces) diced tomatoes, undrained|
|1||can (about15 ounces) chickpeas, rinsed and drained|
|1||cup chopped pitted prunes|
|1||small butternut squash, peeled and cut into 1-inch pieces|
|1||medium zucchini, halved and sliced crosswise into 1-inch pieces|
|1/4||cup chopped fresh cilantro or parsley|
- 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.
- 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.
- Remove 1 cup broth from lamb mixture; place in medium saucepan.
- 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.
- 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.
- 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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