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Saffron Chicken Tagine with Apricots and Almonds
Middle Eastern

Stuffed Lamb and Apricot Tagine with Couscous

A rich and aromatic dish combining tender lamb, sweet apricots, and fragrant spices, served over fluffy couscous.

Total Time3 minutes
Servings6
Difficulty
hard
Cost
Medium
Nutrition (per serving)
0
Calories
50
Protein
65
Carbs
25
Fat
5
Fiber
0g
Sodium
Ingredients
  • 2 lbs lamb shoulder, cut into 2-inch pieces
  • 1 large onion, finely chopped
  • 4 cloves garlic, minced
  • 2 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/2 tsp cayenne pepper
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 2 cups chicken or vegetable broth
  • 1 cup dried apricots, roughly chopped
  • 1/2 cup almonds, toasted and chopped
  • 2 tbsp olive oil
  • 1/4 cup fresh parsley, chopped
  • 1/4 cup fresh cilantro, chopped
  • 1 lemon, zested and juiced
  • 2 cups couscous
  • 2 cups water
  • 1 tbsp butter
  • Salt to taste
Instructions
  1. 1Preheat your oven to 325°F (165°C).
  2. 2In a large Dutch oven, heat the olive oil over medium-high heat. Add the lamb pieces in batches, browning them on all sides. Remove and set aside.
  3. 3In the same pot, add the chopped onion and sauté until soft, about 5 minutes. Stir in the garlic and cook for another minute until fragrant.
  4. 4Add the spices (cumin, coriander, cinnamon, ginger, cayenne, salt, and black pepper) and toast for about 30 seconds.
  5. 5Return the lamb to the pot, and add the broth, dried apricots, and half of the chopped almonds. Bring to a simmer, cover, and transfer to the oven. Cook for 2 to 2.5 hours, until the lamb is tender and falling apart.
  6. 6While the lamb is cooking, prepare the couscous. In a medium saucepan, bring the water to a boil and add a pinch of salt and butter. Stir in the couscous, cover, and remove from heat. Let it sit for about 5 minutes, then fluff with a fork.
  7. 7Once the lamb is done, stir in the lemon juice, lemon zest, chopped parsley, and cilantro. Adjust seasoning if necessary. If the sauce is too thick, add a bit of water to reach your desired consistency.
  8. 8To serve, place a generous scoop of couscous on each plate and top with the lamb tagine. Garnish with the remaining toasted almonds and fresh herbs.
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