Spiced Lamb and Fig Tagine with Almond Couscous

Ingredients & Substitutes

Instructions

1. 1

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

2. 2

   Brown 900 grams of cubed lamb shoulder on all sides for 8-10 minutes, then remove the lamb and set aside.

3. 3

   Add 1 large chopped yellow onion to the pot and sauté until softened, about 5 minutes, then stir in 4 minced garlic cloves and 2 tablespoons of grated fresh ginger, cooking for 1 minute more until fragrant.

4. 4

   Return the lamb to the pot and add 1.5 teaspoons of ground cumin, 1.5 teaspoons of ground coriander, 1 teaspoon of ground turmeric, 1 cinnamon stick, 0.5 teaspoon of saffron threads steeped in 2 tablespoons of hot water, 3 cups of vegetable broth, 2 tablespoons of honey, and 1 tablespoon of fresh lemon juice, bringing the mixture to a simmer.

5. 5

   Reduce heat to low, cover the pot, and cook for 60 minutes, then stir in 150 grams of halved dried figs and continue to simmer, covered, for another 30 minutes, or until the lamb is very tender.

6. 6

   While the tagine cooks, prepare 1.5 cups of couscous according to package directions.

7. 7

   Serve the Spiced Lamb and Fig Tagine hot over the prepared couscous, garnished with 0.25 cup of toasted sliced almonds and 0.25 cup of chopped fresh cilantro.