Ingredients & Substitutes

Instructions

1. 1

   Heat 2 tablespoons of olive oil in a large tagine or Dutch oven over medium-high heat.

2. 2

   Brown 1.5 pounds of diced lamb shoulder on all sides for 5-7 minutes, then remove the lamb and set aside.

3. 3

   Add 1 large chopped onion to the same pot and cook until softened for about 5 minutes, then stir in 4 minced garlic cloves, 1 tablespoon of freshly grated ginger, 2 teaspoons of Ras el Hanout, 1 cinnamon stick, 1 teaspoon of ground turmeric, and 1 teaspoon of ground cumin, cooking for 1 minute until fragrant.

4. 4

   Return the browned lamb to the pot, add 1 (14.5 oz) can of diced tomatoes, 2 cups of chicken broth, 1 cup of halved dried apricots, 1 teaspoon of salt, and 0.5 teaspoon of black pepper, bringing the mixture to a simmer.

5. 5

   Reduce the heat to low, cover the pot, and simmer for 60-75 minutes, or until the lamb is very tender.

6. 6

   While the tagine simmers, prepare the couscous by combining 1.5 cups of medium-grain couscous with 1.5 cups of boiling water or broth in a bowl, cover it, and let it stand for 5 minutes until the liquid is absorbed, then fluff with a fork.

7. 7

   Stir 0.5 cup of slivered almonds into the prepared couscous.

8. 8

   Garnish the finished tagine with 0.25 cup of chopped fresh cilantro and 0.25 cup of chopped fresh mint before serving it over the almond couscous.