breakfast

Moroccan Spiced Lamb and Apricot Tagine with Toasted Almonds and Fluffy Couscous

Name: Moroccan Spiced Lamb and Apricot Tagine with Toasted Almonds and Fluffy Couscous
Ingredients: 3.2 oz (227 g) Boneless lamb shoulder, trimmed of excess fat and cut into 1-inch cubes; 0.7 /2 medium (70 g) Yellow onion, finely chopped; 1.3 cloves (6 g) Garlic cloves, minced; 0.7 tsp (2 g) Fresh ginger, grated; 0.4 tsp Ground cumin; 0.7 tsp Ground coriander; 0.7 /2 tsp Ground cinnamon; 0.7 /4 tsp Turmeric powder; pinch Cayenne pepper; 5 cup (240 ml) Low-sodium chicken broth; 0.7 /4 cup (40 g) Dried apricots, halved; 0.7 /2 cup (120 ml) Water; 0.7 /2 cup (85 g) Couscous; 0.4 tbsp (15 ml) Olive oil; 0.8 tbsp (15 g) Slivered almonds, toasted; 1.3 tbsp (10 g) Fresh parsley, chopped (for garnish); pinch Flaky sea salt

Nutrition

1061

kcal

Calories

Protein

123

Carbs

Fat

AI Insight

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Ingredients(17)

Boneless lamb shoulder, trimmed of excess fat and cut into 1-inch cubes3.2 oz (227 g)

Yellow onion, finely chopped0.7 /2 medium (70 g)

Garlic cloves, minced1.3 cloves (6 g)

Fresh ginger, grated0.7 tsp (2 g)

Ground cumin0.4 tsp

Ground coriander0.7 tsp

Ground cinnamon0.7 /2 tsp

Turmeric powder0.7 /4 tsp

Cayenne pepperpinch

Low-sodium chicken broth5 cup (240 ml)

Dried apricots, halved0.7 /4 cup (40 g)

Water0.7 /2 cup (120 ml)

Couscous0.7 /2 cup (85 g)

Olive oil0.4 tbsp (15 ml)

Slivered almonds, toasted0.8 tbsp (15 g)

Fresh parsley, chopped (for garnish)1.3 tbsp (10 g)

Flaky sea saltpinch

Instructions

Pat the lamb cubes very dry with paper towels; this is crucial for a good sear. Season generously with salt and pepper.

Heat 1 tablespoon of olive oil in a Dutch oven or heavy-bottomed pot over medium-high heat until shimmering. Sear the lamb in batches, ensuring not to overcrowd the pot, until deeply browned on all sides, about 2-3 minutes per side. Remove lamb to a plate.

Reduce heat to medium. Add the chopped onion to the pot and cook, stirring occasionally, until softened and translucent, about 5-7 minutes. Scrape up any browned bits from the bottom of the pot.

Stir in the minced garlic and grated ginger and cook until fragrant, about 1 minute. Add the cumin, coriander, cinnamon, turmeric, and cayenne pepper. Cook, stirring constantly, for another minute until the spices are toasted and aromatic.

Pour in the chicken broth, scraping the bottom of the pot to loosen any stuck-on bits. Bring to a simmer.

Return the seared lamb and any accumulated juices to the pot. Add the halved dried apricots. Stir to combine. Bring the liquid back to a gentle simmer.

Cover the pot tightly and transfer to a preheated oven at 325 deg F (160 deg C). Braise for 1.5 to 2 hours, or until the lamb is fork-tender and falling apart.

While the tagine braises, prepare the couscous. Bring 1/2 cup (120 ml) of water to a boil in a small saucepan. Stir in the couscous and a pinch of salt. Cover, remove from heat, and let stand for 5 minutes. Fluff with a fork.

Once the lamb is tender, remove the lid from the tagine. If the sauce is too thin, simmer uncovered on the stovetop over medium-low heat until it reaches your desired consistency, about 10-15 minutes. Taste and adjust seasoning with salt and pepper.

To serve, spoon the fluffy couscous into shallow bowls. Ladle the lamb tagine over the couscous, ensuring each bowl gets plenty of lamb, apricots, and rich sauce. Sprinkle generously with toasted slivered almonds and fresh chopped parsley. Finish with a pinch of flaky sea salt.