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Lamb Tagine with Lemon and Olives

Photo: Jennifer Causey; Styling: Claire Spollen

Hands-on time 40 mins
Total time 1 hr, 50 mins
Yield

Serves 6 (serving size: 1/2 cup couscous and about 3/4 cup stew)

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.

Ingredients

  • 2 pounds boneless leg of lamb, trimmed and cut into 1-inch pieces
  • 3/4 teaspoon kosher salt, divided
  • 1/4 teaspoon ground red pepper, divided
  • 1 tablespoon olive oil, divided
  • 1 cup chopped yellow onion
  • 1 tablespoon minced peeled fresh ginger
  • 1 teaspoon ground roasted cumin
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon crushed saffron threads
  • 3 garlic cloves, minced
  • 3 cups unsalted chicken stock
  • 4 medium carrots, peeled and cut diagonally into 1-inch pieces
  • 1/2 cup golden raisins
  • 18 pitted green olives, rinsed, drained, and halved
  • 1/4 cup chopped fresh cilantro
  • 3 tablespoons lemon juice
  • 3 cups hot cooked whole-wheat couscous

Nutrition Information

  • calories 414
  • fat 12.7 g
  • satfat 3.9 g
  • monofat 6 g
  • polyfat 0.8 g
  • protein 38 g
  • carbohydrate 37 g
  • fiber 3 g
  • cholesterol 95 mg
  • iron 4 mg
  • sodium 530 mg
  • calcium 63 mg

How to Make It

  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.

  3. Victory Pilsner Abv 3%

  4. 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.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.