Spiced Lamb and Apricot Tagine with Almond Couscous

Ingredients & Substitutes

Instructions

1. 1

   In a large tagine or heavy pot, heat 2 tablespoons of olive oil over medium-high heat. Add 600 grams of lamb shoulder cubes and sear them on all sides until browned, then remove the lamb and set aside.

2. 2

   Add 1 large finely chopped onion to the pot and cook until softened, about 5 minutes, then stir in 3 minced garlic cloves and 1 tablespoon of grated fresh ginger and cook for another minute until fragrant.

3. 3

   Return the lamb to the pot and sprinkle in 1 teaspoon of ground cumin, 1 teaspoon of ground coriander, 0.5 teaspoon of turmeric, 1 cinnamon stick, 1 teaspoon of smoked paprika, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper, stirring to coat the lamb evenly.

4. 4

   Pour in 500 milliliters of vegetable broth, add 100 grams of halved dried apricots and 0.25 teaspoon of saffron threads dissolved in 2 tablespoons of hot water, then bring the mixture to a simmer.

5. 5

   Cover the tagine or pot tightly, reduce the heat to low, and let it gently simmer for 75 minutes, or until the lamb is very tender, then stir in 400 grams of drained and rinsed chickpeas.

6. 6

   While the tagine simmers, prepare the almond couscous by combining 200 grams of couscous with 1 tablespoon of butter and 50 grams of slivered toasted almonds in a medium bowl, then pour 250 milliliters of hot water over it, cover, and let it sit for 5 minutes until fluffy.

7. 7

   Fluff the prepared couscous with a fork and serve the Spiced Lamb and Apricot Tagine immediately over the almond couscous, garnished with 2 tablespoons of fresh chopped parsley.