Moroccan Lamb Tagine and Couscous
About the recipe
Rich, slow-cooked, and layered with warming spices, this Moroccan lamb tagine is comfort in its most fragrant form 🍲✨
Paired with fluffy, zesty couscous, it’s a cozy feast that feels both hearty and a little bit special 🌾
This recipe has been kindly provided by: Jackson, E., Kanos, C., & Lambert, K. Department of Nutrition and Dietetics University of Wollongong
Nutrition Per Serving
Ingredients Serves 4
- Oils, Sauces & Condiments
- 2 tbsp olive oil
- 1/2 tsp ground cinnamon
- 1/2 tsp ginger
- 1/2 tsp coriander
- 1/2 tsp turmeric
- 1 tsp black pepper
- 3 tbsp water
- 50 ml olive oil
- Meat, Poultry & Seafood
- 250 grams lamb shoulder
- Vegetables & Fresh Produce
- 1 pieces onion, diced
- 1 Clove garlic, minced
- 300 ml low sodium vegetable stock
- Oils, Sauces & Condiments
- 1 tbsp honey
- 1 pinch black pepper
- 300 ml boiling water
- Grains, Pasta & Legumes
- 200 grams couscous
- 1 pieces the zest and juice of 1/2 of half a lemon
- 1 tbsp fresh parsley, roughly chopped
- 1 tbsp fresh coriander, roughly chopped
Method
Step 1
Combine the spices with the water and coat the lamb in the marinade and let rest in the fridge for 1 hour.
Step 2
Heat a deep pan at medium heat with a drizzle of olive oil and cook the lamb until golden brown.
Step 3
Add the onion and the garlic to the pan. Add the stock and bring to a boil. Then cover the pan and simmer for 1 and a 1/2 hours.
Step 4
Pour couscous to a saucepan and cover with boiling water. Add in lemon zest and set aside until grains swell. Turn on a low heat and add in the lemon juice and olive oil, heat for 2 minutes. Using a fork fluff the couscous. Stir through chopped herbs and pepper. Serve together with the lamb.
Tried it?
Share your review!
You Might Also Like
Still there?
You are being timed-out due to inactivity. Please choose to stay signed in or logout.
Otherwise, you will be logout automatically.
Still there?
You have been logged out because of inactivity.
Review Moroccan Lamb Tagine and Couscous.