Ingredients & Substitutes

Instructions

1. 1

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

2. 2

   Brown 1.5 pounds of lamb shoulder, cut into 1.5-inch cubes, on all sides for about 8-10 minutes, then remove the lamb and set aside.

3. 3

   Add 1 large chopped onion to the pot and cook until softened, about 5 minutes, then stir in 4 minced garlic cloves and 1 tablespoon of grated fresh ginger for 1 minute until fragrant.

4. 4

   Return the lamb to the pot and add 1 teaspoon of ground cumin, 1 teaspoon of ground coriander, 0.5 teaspoon of turmeric, and 1 cinnamon stick, stirring to coat the meat evenly for 1 minute.

5. 5

   Pour in 14.5 ounces of canned diced tomatoes and 2 cups of chicken or beef broth, then add 0.75 cup of halved dried apricots and 1 tablespoon of honey, bringing the mixture to a simmer.

6. 6

   Reduce the heat to low, cover the pot, and let it simmer for 60-90 minutes, or until the lamb is tender, stirring occasionally.

7. 7

   Prepare the couscous by combining 1.5 cups of couscous, 1.5 cups of hot water or broth, and 0.25 teaspoon of salt in a bowl, then stir in 1 tablespoon of butter, cover, and let it sit for 5 minutes until the liquid is absorbed.

8. 8

   Fluff the couscous with a fork and stir in 0.25 cup of fresh chopped cilantro before serving the tagine over the couscous.