breakfast

Moroccan Spiced Lamb & Apricot Tagine with Toasted Almond Couscous

Name: Moroccan Spiced Lamb & Apricot Tagine with Toasted Almond Couscous
Ingredients: 3 oz (170 g) Boneless lamb shoulder, cut into 1-inch cubes; 0.5 tbsp (15 ml) Olive oil; 0.6 /2 cup (80 g) Yellow onion, finely chopped; 1.1 cloves (6 g) Garlic cloves, minced; 0.6 tsp (2 g) Ground cumin; 0.6 tsp (2 g) Ground ginger; 0.6 /2 tsp (1 g) Ground cinnamon; 0.6 /4 tsp (0.5 g) Turmeric; pinch Cayenne pepper; 0.6 /2 cup (120 g) Diced tomatoes, undrained; 5 cup (240 ml) Low-sodium chicken broth; 0.6 /4 cup (30 g) Dried apricots, halved; 0.6 /2 cup (85 g) Couscous (dry, whole wheat); 1.7 /4 cup (180 ml) Water (for couscous); 0.5 tbsp (8 g) Slivered almonds, toasted; 0.6 tbsp (5 g) Fresh parsley, chopped (for garnish); to taste Flaky sea salt

Nutrition

1077

kcal

Calories

44.1

Protein

120.6

Carbs

38.4

Fat

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Ingredients(17)

Boneless lamb shoulder, cut into 1-inch cubes3 oz (170 g)

Olive oil0.5 tbsp (15 ml)

Yellow onion, finely chopped0.6 /2 cup (80 g)

Garlic cloves, minced1.1 cloves (6 g)

Ground cumin0.6 tsp (2 g)

Ground ginger0.6 tsp (2 g)

Ground cinnamon0.6 /2 tsp (1 g)

Turmeric0.6 /4 tsp (0.5 g)

Cayenne pepperpinch

Diced tomatoes, undrained0.6 /2 cup (120 g)

Low-sodium chicken broth5 cup (240 ml)

Dried apricots, halved0.6 /4 cup (30 g)

Couscous (dry, whole wheat)0.6 /2 cup (85 g)

Water (for couscous)1.7 /4 cup (180 ml)

Slivered almonds, toasted0.5 tbsp (8 g)

Fresh parsley, chopped (for garnish)0.6 tbsp (5 g)

Flaky sea saltto taste

Instructions

Pat the lamb cubes dry with paper towels. Season generously with salt and pepper.

Heat the olive oil in a Dutch oven or heavy-bottomed pot over medium-high heat. Sear the lamb in batches until deeply browned on all sides, about 5-7 minutes per batch. Remove lamb to a plate and set aside.

Reduce heat to medium. Add the chopped onion to the pot and cook, stirring occasionally, until softened and translucent, about 5 minutes. Add the minced garlic, cumin, ginger, cinnamon, turmeric, and cayenne. Cook, stirring constantly, until fragrant, about 1 minute. This is called blooming the spices.

Deglaze the pot by pouring in the chicken broth, scraping up any browned bits from the bottom.

Return the seared lamb to the pot. Add the diced tomatoes and dried apricots. Stir to combine. Bring the mixture to a simmer, then reduce heat to low, cover, and cook for 1.5 to 2 hours, or until the lamb is fork-tender and the sauce has thickened. Stir occasionally.

While the tagine simmers, prepare the couscous. In a medium bowl, combine the dry couscous and water. Stir briefly, cover, and let stand for 5 minutes. Fluff with a fork. Stir in the toasted slivered almonds.

To serve, spoon the fluffy almond couscous into shallow bowls. Ladle the lamb and apricot tagine over the couscous, ensuring each bowl gets a good amount of lamb, apricots, and rich sauce.

Garnish with fresh chopped parsley and a sprinkle of flaky sea salt. Serve immediately.