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.
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
How to Make It
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.
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.
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.
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This is delicious. The lamb is so tender, and all the flavors go together so well!Our full review with pictures is here: http://www.nickandalonakitchen.com/2016/04/lamb-tajine-with-lemon-and-olives.html
We used local lamb which tends to be much less gamey and it came out quite tender. Good flavors here but the carrots were over-cooked even though I only put them in for the last 30 minutes. A bit soupier than I imagined. I'd probably cut back on the chicken broth by a cup next time. Definitely a weekend type meal. Very filling.
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