Last Sunday, we had Moroccan Night. I bought a boneless leg of lamb from BJs and decided to make a Lamb Tangine, which is basically a Moroccan lamb stew. The lamb is slow cooked so the meat is very tender. They are made with a blend of spices that lend themselves to an aromatic, flavorful sauce. Tangines can be made with a variety of ingredients. Some have honey, some don’t. They often contain different fruits and nuts. I added honey and used dried apricots and served it over a saffron and roasted vegetable couscous.
Recipe: Lamb Tagine
Adapted from epicurious.com
- 2 tbs Olive Oil
- 2 lb boneless Leg of Lamb – trimmed and cut into bite-sized pieces
- 1 tbs Cumin
- 2 tsp Coriander
- 1/2 tsp. Salt
- 1 tsp Fennel
- 1/2 tsp Cayenne Pepper
- Freshly Ground Black Pepper – to taste
- 3 Cloves Garlic – minced
- 2 tbs Honey
- 1 large Onion – chopped
- 1 tbs Tomato Paste
- 14 oz. can Beef Broth – low sodium
- 2 Plum Tomatoes – chopped 1 cup
- Dried Apricots – chopped
- 1 cup Garbanzo Beans
- 1 Cinnamon Stick
- 2 tsp Ginger – freshly grated
- 1 tbs Lemon Zest
- Chopped Cilantro – for garnish
- Heat oil in a dutch oven or braiser over medium-high heat.
- Brown the lamb cubes. While the lamb is browning add the cumin, coriander, salt, fennel, cayenne pepper, black pepper and garlic. When the meat is browned, remove to a plate and set aside.
- Add onions and cook for 3 minutes.
- Add tomato paste and honey to pan and saute for about 5 minutes.
- Add beef broth, apricots,tomatoes and garbanzo beans to the pan.
- Add lamb back in. Bring mixture to a boil, cover and reduce heat to low and simmer for 45 minutes to an hour.
- Garnish with cilantro.
- Serve over roasted vegetable couscous.
Meal type: dinner
Recipe: Roasted Vegetable Couscous
Summary: Recipe from The Barefoot Contessa
- 2 tbsp Olive Oil Kosher Salt – to taste
- Freshly Ground Black Pepper -to taste
- 2 cups Yellow Onions – chopped yellow onion
- 2 cups Butternut Squash – chopped
- 1 1/2 cups Carrots – diced
- 1 1/2 cups Zucchini – diced
- 12 oz. Chicken Broth – low fat, low sodium
- 2 tbsp Unsalted Butter
- 1/4 tsp Ground Cumin
- 1/2 tsp Saffron Threads
- 2 Scallions – sliced
- Preheat oven to 375 degrees.
- On a baking sheet combine onions, squash, carrots and zucchini with olive oil, salt and pepper. Place in a single layer and roast in the oven 25 minutes. Turning once.
- Place couscous and vegetables in a large bowl.
- Bring broth, butter, cumin and saffron to a boil. Remove from heat and let steep for 15 minutes.
- Bring broth mixture back to a boil. Pour over vegetables and couscous, stir and cover tightly with plastic wrap. Let sit 15 minutes.
- Mix in scallions and serve warm or at room temperature.