Browning the lamb before it slow cooks in liquid gives this Moroccan-inspired dish added depth of flavor. Serve the tagine over couscous. Preserved lemons add a wonderful citrus piquancy to this dish.

Recipe by Oxmoor House September 2012

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Recipe Summary

Yield:
8 servings (serving size: 3/4 cup lamb mixture and 1/2 cup couscous)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat a large nonstick skillet over medium-high heat. Add half of lamb to pan. Cook 5 minutes or until browned, stirring occasionally. Place lamb in a 5-quart electric slow cooker. Repeat procedure with remaining lamb.

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  • Add coriander, onion, and tomatoes to slow cooker. Cover and cook on LOW for 7 hours.

  • Add olives. Turn off slow cooker; let stand, covered, 30 minutes.

  • Place couscous in shallow bowls. Spoon lamb mixture over couscous. Garnish with preserved lemon and cilantro, if desired.

  • Ingredient Tip: Preserved lemons are lemons that have been pickled in salt; their juices appear often in Middle Eastern and Mediterranean cuisines. You can purchase them at specialty markets.

Source

Cooking Light Slow Cooker Tonight

Nutrition Facts

354 calories; calories from fat 0%; fat 11.2g; saturated fat 3.2g; mono fat 4.1g; poly fat 0.9g; protein 37.6g; carbohydrates 21.7g; fiber 1.3g; cholesterol 109mg; iron 3.3mg; sodium 616mg; calcium 56mg.
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