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Moroccan Tagine with Couscous
Created by: Howcan Team
Ingredients
- 1 1/2 pounds lamb, cut into chunks
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon ground paprika
- 1/4 teaspoon ground cayenne pepper
- 1 can (14 oz) diced tomatoes
- 1 cup chicken broth
- 1 cup carrots, sliced
- 1 cup potatoes, diced
- 1 cup zucchini, sliced
- 1/2 cup dried apricots, chopped
- 1/4 cup golden raisins
- 1 1/2 cups couscous
- 2 cups water
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- In a large tagine or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat.
- Add the lamb chunks and brown on all sides, then remove from the pot and set aside.
- In the same pot, add the chopped onion and minced garlic, and sauté until softened.
- Stir in the ground cumin, coriander, cinnamon, ginger, turmeric, paprika, and cayenne pepper, and cook for 1-2 minutes until fragrant.
- Return the browned lamb to the pot, and add the diced tomatoes and chicken broth. Bring to a simmer, then reduce the heat to low, cover, and cook for 45 minutes, stirring occasionally.
- Add the sliced carrots, diced potatoes, sliced zucchini, chopped apricots, and golden raisins to the pot. Cover and continue to cook for an additional 15-20 minutes, or until the meat and vegetables are tender.
- While the tagine is simmering, prepare the couscous. In a separate pot, bring 2 cups of water to a boil. Stir in 1 1/2 cups of couscous, cover, and remove from heat. Let it sit for 5 minutes, then fluff with a fork.
- Season the tagine with salt and pepper to taste, and serve over the prepared couscous.
- Garnish with fresh cilantro and enjoy!
The history of Moroccan Tagine with couscous dates back to ancient Berber tribes who used clay pots to slow-cook meats, vegetables, and aromatic spices. The dish evolved over centuries, influenced by Arab, Andalusian, and French culinary traditions. Today, it's a staple in Moroccan cuisine, with each region adding its own unique twist. Chefs like Mourad Lahlou and Najat Kaanache have elevated the dish, while restaurants in Marrakech's bustling medina and the coastal city of Essaouira serve up authentic versions. The key to a perfect Tagine with couscous lies in the slow-cooking process and the blend of spices like cumin, coriander, and saffron. For a twist, some chefs add preserved lemons or olives for a tangy kick.
80 min
4
450 calories
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