Spiced Lamb and Fig Tagine with Almond Couscous
recipes, recipe, how to instructions, Spiced Lamb and Fig Tagine with Almond Couscous
This aromatic Moroccan tagine features tender lamb simmered with sweet figs, apricots, and a fragrant blend of spices, served alongside fluffy couscous studded with toasted almonds.
Ingredients
Method
1Heat olive oil in a large Dutch oven or tagine over medium-high heat. Brown the lamb cubes on all sides; remove and set aside.
2Add onion to the pot and sauté until softened, about 5-7 minutes. Add garlic and ginger, cooking for another minute until fragrant.
3Stir in cumin, coriander, turmeric, and cinnamon. Cook for 1 minute, then return the lamb to the pot. Add chopped tomatoes, stock, saffron (with its water), figs, apricots, and honey.
4Bring to a simmer, then reduce heat to low, cover, and cook for 1.5-2 hours, or until the lamb is very tender, stirring occasionally.
5While the tagine simmers, prepare the couscous. Place couscous in a heatproof bowl. Pour boiling water or stock over it, cover, and let stand for 5 minutes.
6Fluff the couscous with a fork and stir in the toasted slivered almonds.
7Taste the tagine and adjust seasoning if necessary.
8Serve the Spiced Lamb and Fig Tagine hot, garnished with fresh cilantro, alongside the almond couscous.
Notes
- For extra depth of flavor, you can marinate the lamb in the spices overnight.
- If you don't have a tagine, a heavy-bottomed pot with a tight-fitting lid works perfectly.
- A pinch of cayenne pepper can be added with the other spices for a touch of heat.
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