Lamb Tagine with Creamy Couscous
A rich and flavorful North African dish made with tender lamb and a creamy couscous. Perfect for a special occasion.
Ingredients
- ●1.5 pounds Lamb shouldercut into 2-inch pieces
- ●2 tablespoons Olive oil
- ●1 medium Onionchopped
- ●3 cloves Garlicminced
- ●1 tablespoon Gingergrated
- ●1 teaspoon Cumin
- ●1 teaspoon Coriander
- ●1/2 teaspoon Cinnamon
- ●1 cup Couscous
- ●2 cups Chicken broth
- ●1 cup Heavy cream
Instructions
- 1
Heat the olive oil in a large Dutch oven over medium heat.
- 2
Add the chopped onion and cook until softened, about 5 minutes.
- 3
Add the minced garlic and grated ginger and cook for 1 minute.
- 4
Add the lamb pieces and cook until browned on all sides, about 5 minutes.
- 5
Add the cumin, coriander, and cinnamon and cook for 1 minute.
- 6
Add the chicken broth and bring to a boil.
- 7
Cover the pot and transfer to the oven. Braise the lamb for 2 hours, or until tender.
- 8
While the lamb is cooking, prepare the creamy couscous. In a medium saucepan, bring the chicken broth to a boil.
- 9
Add the couscous and cover the pot. Remove from heat and let steam for 5 minutes.
- 10
Fluff the couscous with a fork and stir in the heavy cream.
- 11
To serve, divide the couscous among plates and top with the braised lamb.
- 12
Garnish with fresh herbs, if desired.