Spicy-Sweet Lamb Tagine with Saffron Couscous

Spicy-Sweet Lamb Tagine with Saffron Couscous the Editors of Publications International, Ltd.

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!

Yield

Makes 6 servings

Ingredients

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.

Check out more recipes for Middle Eastern