Breakfast · Moroccan · 20 min
Moroccan Lamb and Chickpea Tagine with Preserved Lemon
- Calories
- 2110
- Protein
- 98g
- Carbs
- 316g
- Fat
- 50g
Ingredients
- 98 g lamb shoulder
- 1 tbsp olive oil
- 0.5 each yellow onion
- 2 clove garlic
- 1 tsp ground ginger
- 1 tsp ground cumin
- 1 tsp ground turmeric
- 1 each cinnamon stick
- 1.5 cup low sodium chicken broth
- 425 g canned chickpeas
- 0.25 each preserved lemon
- 0.5 tsp salt
- 0.25 tsp black pepper
- 257.9 g couscous
- 113 g greek yogurt
- 2 tbsp fresh cilantro
Method
- 01Pat the lamb shoulder cubes dry with paper towels. Season with salt and black pepper.
- 02Heat olive oil in a tagine or heavy-bottomed pot over medium-high heat. Sear the lamb cubes in batches until browned on all sides, about 5-7 minutes. Transfer browned lamb to a plate.
- 03Reduce heat to medium. Add chopped yellow onion to the pot and cook until soft and translucent, about 5 minutes. Add minced garlic, ground ginger, ground cumin, and ground turmeric, cooking for 1 minute until fragrant.
- 04Return the lamb to the pot. Add the cinnamon stick and low sodium chicken broth, scraping up any browned bits from the bottom. Bring to a boil.
- 05Cover, lower heat, and gently braise for 1.5 to 2 hours until the lamb reaches an internal temperature of at least 145°F (63°C) and is fork-tender. Allow 3 minutes rest if serving whole cuts, or continue simmer until fork-tender.
- 06Stir in drained canned chickpeas and chopped preserved lemon rind. Simmer uncovered for 15 minutes to thicken sauce. Remove cinnamon stick before serving.
- 07While tagine simmers, bring 250 ml of water to a boil, pour over whole wheat couscous in a bowl, cover, and let stand for 5 minutes before fluffing with a fork.
- 08Serve tagine hot over couscous, topped with plain Greek yogurt and fresh cilantro.
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