Amber Lamb Tagine with Prunes and Almond Couscous

A deeply aromatic and richly flavored lamb tagine, slow-cooked with sweet prunes and apricots in a spiced broth, served alongside fluffy almond-studded couscous and a vibrant carrot and orange salad.

• Prep: 50 min
• Cook: 3 hr 10 min
• Total: 4 hr
• Servings: 5
• Cuisine: Moroccan
• Difficulty: Hard

Dietary

• Dairy-Free
• Egg-Free
• High-Protein
• High-Fiber

Tags

• comfort food
• savory
• rich
• spicy
• slow cooker
• classic

Ingredients

• 2 pound lamb shoulder (boneless, cut into 1 1/2-inch cubes)
• 3 tablespoon olive oil
• 1 yellow onion (large, finely chopped)
• 4 clove garlic (minced)
• 1 tablespoon fresh ginger (grated)
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 0.75 teaspoon ground cinnamon
• 0.25 teaspoon cayenne pepper
• 0.5 teaspoon saffron threads (crumbled, steeped in 2 tablespoons warm water)
• 1 cup chicken broth
• 0.5 cup prunes (pitted)
• 0.5 cup dried apricots
• 0.25 cup honey
• 1 can diced tomatoes (15-ounce, undrained)
• 2 cup water
• 1.5 teaspoon salt
• 0.5 teaspoon black pepper (freshly ground)
• 2 cup instant couscous
• 0.5 cup slivered almonds (toasted)
• 0.25 cup fresh cilantro (chopped)
• 5 carrots (medium, shredded)
• 1 navel orange (peeled and segmented)
• 2 tablespoon fresh orange juice
• 1 tablespoon fresh mint (chopped)

Instructions

1. Heat 2 tablespoons of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Season the lamb shoulder cubes generously with 1 teaspoon of salt and 1/2 teaspoon of black pepper. Brown the lamb in batches until well-caramelized on all sides, about 8-10 minutes total. Remove the lamb and set aside.
2. Reduce the heat to medium. Add the finely chopped yellow onion to the pot and cook, stirring frequently, until softened and translucent, about 5-7 minutes. Add the minced garlic and grated fresh ginger and cook for another 1 minute until fragrant.
3. Stir in the ground turmeric, ground cumin, ground coriander, 1/2 teaspoon ground cinnamon, and cayenne pepper. Cook for 1 minute, stirring constantly, to toast the spices.
4. Return the browned lamb to the pot. Add the chicken broth, diced tomatoes (undrained), 2 cups of water, and the steeped saffron threads. Stir well. Bring the mixture to a simmer, then reduce heat to low, cover, and cook for at least 2 hours, or until the lamb is very tender.
5. After 2 hours, stir in the pitted prunes, dried apricots, and honey. Continue to simmer, covered, for another 30-45 minutes, or until the fruit is plump and the sauce has thickened slightly. Taste and adjust seasoning with additional salt and pepper if needed.
6. While the tagine simmers during its last phase, prepare the almond couscous. Bring 2 cups of water to a boil. Pour the boiling water over 2 cups of instant couscous in a heatproof bowl. Cover tightly with a lid or plastic wrap and let stand for 5 minutes. Fluff with a fork, then stir in 1/2 cup of toasted slivered almonds. Keep warm.
7. Prepare the carrot and orange salad. In a medium bowl, combine the 5 shredded carrots, 1 segmented navel orange, 2 tablespoons of fresh orange juice, 1 tablespoon of olive oil, and 1/4 teaspoon of ground cinnamon. Toss gently to combine. Season with a pinch of salt.
8. Serve the lamb tagine hot, spooned over the almond couscous. Garnish with chopped fresh cilantro and fresh mint, if desired. Serve the carrot and orange salad on the side.

Notes

For best results, allow the tagine to simmer gently for the full recommended time; the lamb will become incredibly tender. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheat well.

Nutrition (per serving)

• Calories: 785
• Protein: 55.2 g
• Carbohydrates: 88.5 g
• Fat: 24.1 g
• Fiber: 12.3 g
• Sodium: 780 mg
• Saturated Fat: 8.7 g
• Sugar: 45.1 g
• Cholesterol: 120 mg