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Lamb tagine with Israeli couscous
We love a good hearty tagine for its versatility. Use lamb, beef, or vegetables to make it the ultimate comfort dish. A quick tip: use garlic slivers to get a sweeter, garlic flavour inside the lamb.
YIELDS
4
Ingredients
Lamb Tagine
- 2 tablespoons olive oil
- 4 lamb shanks, left whole (each shank about 1 pound/454grams)
- 2 garlic cloves, slivered
- Salt and freshly cracked black pepper, to taste
- 1 teaspoon sweet paprika, smoked
- 1 tablespoon Ras al Hanout Moroccan spice blend
- 1 fresh serrano chile, chopped or red chile flakes, to taste
- 1 bay leaf
- 1 large onion, sliced
- 1 1/2 tablespoons tomato paste
- 4 medjul dates , chopped
- 1 tablespoon pomegranate molasses
- Grated zest of 1 large lemon
- 2 cups chicken stock
- 2 large carrots, sliced
- Handful large green olives
- Handful chopped flat leaf parsley
- Fresh mint, chopped (optional)
- Plain yogurt, to serve
- Sumac, for garnish
Couscous
- 1 tablespoon olive oil
- 1 1/2 cups Israeli couscous
- 1 teaspoon turmeric
- 3 cups chicken or vegetable stock
- Salt and freshly cracked black pepper, to taste
Directions
Lamb Tagine
- Preheat oven. to 300° F.
- Heat olive oil in a large Dutch oven over high heat. Make several slits in each lamb shank and press in half a slivered garlic clove into each. Season with salt, pepper, and sweet paprika. Brown the shanks on all sides in a shallow casserole, for about 10 minutes. Transfer shanks to a plate.
- Lower heat to medium-high and add the onions. Sauté onions until soft and golden, about three to four minutes. Add the ground spices, chili, bay leaf, tomato paste, molasses, and lemon zest, and cook for another two to three minutes.
- Add the stock, lamb shanks, and dates. Stir, cover, and transfer to 300° F oven and braise for one and a half hours. Check to make sure the liquid is gently simmering and not fully covering the lamb. Add olives and carrots, cover, and cook until lamb is tender and almost falling off the bone approximately one more hour.
Couscous
- Heat oil in a medium saucepan over medium heat. Add turmeric and couscous, stirring, until couscous starts to toast, about two minutes.
- Add stock, salt, and pepper. Bring to a boil. Cover and reduce heat to low. Cook the couscous for 10 to 12 minutes, or until all the liquid is absorbed and the couscous is al dente. Remove from the heat. Let stand, covered, for five minutes. Fluff with a fork before serving.
Serve
- Adjust the seasoning of the lamb tagine and finish the dish with parsley and mint. Serve with couscous a drizzle of yogurt and sumac. Enjoy!
