Name: Moroccan Spiced Lamb & Apricot Tagine with Toasted Almond Couscous
Total time: 25 min
Cuisine: Moroccan
Ingredients: 140.3 g lamb shoulder; 0.5 tbsp extra virgin olive oil; 80 g yellow onion; 2 clove garlic; 0.6 tsp ground cumin; 0.6 tsp ground ginger; 0.3 tsp ground cinnamon; 0.15 tsp ground turmeric; 1 pinch cayenne pepper; 120 g diced tomatoes; 1 cup low-sodium chicken broth; 30 g dried apricots; 0.5 tsp sea salt; 0.25 tsp black pepper; 92.1 g couscous; 180 ml water; 8 g slivered almonds; 5 g fresh parsley

Breakfast · Moroccan · 25 min

Moroccan Spiced Lamb & Apricot Tagine with Toasted Almond Couscous

Calories: 973
Protein: 42g
Carbs: 109g
Fat: 42g

Ingredients

140.3 g lamb shoulder
0.5 tbsp extra virgin olive oil
80 g yellow onion
2 clove garlic
0.6 tsp ground cumin
0.6 tsp ground ginger
0.3 tsp ground cinnamon
0.15 tsp ground turmeric
1 pinch cayenne pepper
120 g diced tomatoes
1 cup low-sodium chicken broth
30 g dried apricots
0.5 tsp sea salt
0.25 tsp black pepper
92.1 g couscous
180 ml water
8 g slivered almonds
5 g fresh parsley

Method

01Pat the lamb shoulder cubes dry with paper towels and season with half of the sea salt and all the black pepper.
02Heat extra virgin olive oil in a heavy Dutch oven over medium-high heat. Add lamb cubes in a single layer and sear until deeply browned on all sides, 5 to 7 minutes. Transfer browned lamb to a plate.
03Reduce heat to medium. Add chopped yellow onion and cook until translucent and softened, about 5 minutes. Stir in minced garlic, ground cumin, ground ginger, ground cinnamon, ground turmeric, and cayenne pepper, cooking for 1 minute until fragrant.
04Pour in low-sodium chicken broth, scraping the bottom of the pot to release all browned bits.
05Return the lamb and its juices to the pot, then add canned diced tomatoes and halved dried apricots. Bring to a simmer, cover with a tight-fitting lid, reduce heat to low, and braise for 90 to 120 minutes until the lamb reaches an internal temperature of at least 145°F (63°C), followed by a 3-minute rest, and is fork-tender.
06Near the end of braising, prepare the couscous: Place whole wheat couscous in a heatproof bowl, pour over boiling water and remaining pinch of sea salt, stir briefly, cover, and let steam for 5 minutes. Fluff with a fork and fold in toasted slivered almonds.
07Spoon almond couscous into a serving bowl, ladle the hot lamb and apricot tagine with rich sauce over the top, and garnish with chopped fresh parsley.

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