Photo: Jennifer Causey; Styling: Claire Spollen
The savory Moroccan weekend dish packs a major punch with traditional tagine cuisine of lamb over a warm bed of couscous. For distinctive flavor and texture, sprinkle in raisins and olives. Tip: Use dark seedless raisins and pitted brine-cured Manzanilla olives for an added salty yet zesty flavor.
Serves 6 (serving size: 1/2 cup couscous and about 3/4 cup stew)
1. Sprinkle lamb with 1/2 teaspoon salt and 1/8 teaspoon red pepper. Heat a large Dutch oven over medium-high heat. Add 2 teaspoons oil to pan; swirl to coat. Add half of lamb; sauté 5 minutes or until browned. Remove lamb from pan; place on a plate. Repeat with remaining lamb.
2. Add remaining 1 teaspoon oil to pan. Add remaining 1/8 teaspoon red pepper, onion, and next 5 ingredients (through garlic); sauté 2 minutes. Stir in lamb, any accumulated juices, and stock; bring to a simmer. Cover, reduce heat to medium-low, and cook 15 minutes. Stir in carrots and remaining 1/4 teaspoon salt. Partially cover; cook 1 hour. Add raisins and olives. Remove from heat; add cilantro and juice. Serve with couscous.
Victory Pilsner Abv 5.3%
With its warm, exquisite spices, this North African-style tagine is best paired with a discreet pilsner that lets its flavors shine. Pennsylvania's Victory Brewing Company offers one of the best. Its light floral qualities complement the tagine without overwhelming, and the clean, slightly hoppy flavor makes it a perfect refresher for the dish's centerpiece--sweet, succulent lamb.