Moroccan Spiced Lamb and Fig Tagine

Ingredients & Substitutes

Instructions

1. 1

   In a large tagine or heavy-bottomed pot, heat 2 tablespoons of olive oil over medium-high heat.

2. 2

   Add 1.5 pounds of diced lamb shoulder and brown it on all sides, then remove the lamb and set aside.

3. 3

   Sauté 1 large chopped onion in the same pot until softened, about 5 minutes, then add 4 minced garlic cloves and 1 inch of grated fresh ginger, cooking for another 2 minutes until fragrant.

4. 4

   Stir in 1 teaspoon ground cumin, 1 teaspoon ground coriander, 0.5 teaspoon ground turmeric, 0.5 teaspoon ground cinnamon, and 1 teaspoon ground paprika, cooking for 1 minute until aromatic.

5. 5

   Return the browned lamb to the pot, add 1 cup of dried figs and 3 cups of chicken broth, bring to a simmer, then cover and cook for 1.5 to 2 hours until the lamb is tender.

6. 6

   Prepare 1.5 cups of couscous according to package directions using 1.5 cups of hot water, then fluff with a fork.

7. 7

   Stir 0.25 cup of fresh chopped cilantro into the tagine just before serving with the prepared couscous.