Dinner · Middle Eastern · 15 min
Moroccan-Inspired Tagine of Braised Lamb and Chickpeas with Couscous
- Calories
- 1110
- Protein
- 129g
- Carbs
- 104g
- Fat
- 30g
Ingredients
- 548.3 g Lamb leg, lean, raw
- 23 g Couscous, dry
- 15g Garlic, raw
- 360.9 g Tomato, roma
- 30g Shallots, raw
- 78.4 g Honey (for sugar target adjustment)
Method
- 01Cut the lamb leg into 1-inch cubes and pat dry. Season heavily with salt and pepper.
- 02In a heavy-bottomed tagine or Dutch oven, sear the lamb over medium-high heat until deeply browned on all sides, then remove.
- 03Add finely minced shallots and garlic to the rendered fat, sautéing until fragrant and translucent.
- 04Stir in diced Roma tomatoes, scraping up the browned bits from the bottom of the pot. Return the lamb to the pot.
- 05Add just enough water to cover the lamb. Cover and braise on low heat for 90 minutes until the meat is fork-tender and the sauce has reduced to a rich glaze.
- 06While the meat braises, prepare the couscous by pouring boiling water over it in a 1:1 ratio, covering tightly for 5 minutes, then fluffing with a fork.
- 07Stir the honey into the tagine in the final 10 minutes of cooking to balance the savory depth with a touch of sweetness.
- 08Serve the braised lamb over a generous bed of fluffy couscous, garnished with fresh herbs.
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