Moroccan Lamb Tagine
A classic Moroccan dish featuring richly spiced lamb and tender couscous. This flavorful tagine is perfect for a special occasion.
Ingredients
- ●1 (1.5-2 pound) Lamb Shoulder
- ●1 cup Couscous
- ●1 large Yellow Onion
- ●1 cup Royal Palm Dates
- ●1/4 cup Crispy Olivespitted
Instructions
- 1
Preheat the oven to 300°F (150°C).
- 2
Season the lamb shoulder with salt and pepper.
- 3
Heat a large Dutch oven over medium-high heat. Sear the lamb until browned on all sides, about 5 minutes.
- 4
Transfer the lamb to a plate and set aside.
- 5
Add the yellow onion to the pot and cook until softened, about 5 minutes.
- 6
Add the royal palm dates, crispy olives, and spices to the pot. Cook for 1 minute.
- 7
Return the lamb to the pot and add enough liquid to cover. Bring to a boil, then cover and transfer to the preheated oven.
- 8
Braise the lamb for 2 1/2 to 3 hours, or until tender.
- 9
Meanwhile, cook the couscous according to package instructions.
- 10
To serve, slice the lamb and serve with couscous and sauce.
- 11
Garnish with fresh herbs, if desired.