← Back to Search Results
Moroccan
 Lamb Tagine with Couscous

Photo by:
Comments: 0
 

Recipe

Dried apricots and orange juice, along with cumin, coriander, ginger, and thyme, give this the distinct flavor and aroma of Moroccan cuisine.

Yield: Makes 4 servings
Prep time: 10 Mins, Plus At Least 3 Hrs Marinating<Br>
Cooking time: 1½ Hrs<Br>

Ingredients

  • 1 onion, thinly sliced
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp ground ginger
  • 1 tsp dried thyme
  • 2 tbsp vegetable oil
  • 2 lb (900g) boneless lamb, such as shoulder, cut into 1in (2.5cm) cubes
  • 2 tbsp all purpose flour
  • 1½ cups fresh orange juice
  • 2 cups chicken stock
  • Salt and freshly ground black pepper
  • 4 oz (120g) dried apricots
  • Mint leaves, to garnish

For the couscous:

  • 1 cup plus 2 tbsp quick-cooking couscous
  • Salt

Special Equipment:

  • Large flameproof casserole

Directions

1. Put the onion, cumin, coriander, ginger, thyme, and 1 tbsp of the oil in a large, non-metallic bowl. Add the lamb and stir well. Cover and refrigerate for at least 3 hours or overnight.

2. When ready to cook, preheat the oven to 325°F (160°C). Put the flour in a small bowl and slowly whisk in the orange juice until smooth, then set aside.

3. Heat the remaining oil in a large, flameproof casserole over a high heat. Add the spiced lamb and cook, stirring frequently, for about 5 minutes, or until browned.

4. Stir the orange juice mixture into the casserole with the stock. Season with salt and pepper. Bring to a boil, stirring often. Cover and bake for 1 hour.

5. Remove the casserole from the oven. Stir in the apricots. Return to the oven and bake for 20 minutes more, or until the lamb is tender.

6. Meanwhile, prepare the couscous. Mix the couscous with salt to taste in a large heatproof bowl and add boiling water to cover by 1in (2.5cm). Cover with a folded kitchen towel and let stand for 10 minutes, or until the couscous is tender. Fluff with a fork and keep warm. When the lamb is tender, taste and adjust the seasoning. Sprinkle with mint leaves and serve with the hot couscous.

Notes

Freezing Information: Can be frozen for up to 1 month; thaw over low heat, then bring to a boil before serving.

Prepare ahead: The tagine can be cooked up to 2 days in advance.

Tagine:

This north-African earthenware cooking pot, traditionally used as a portable oven, is perfect for cooking stews like this. The conical lid acts as a heat retainer and the top is a cool handle. Alternatively, use a casserole with a tight-fitting lid.


© 2008 Dorling Kindersley
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 1/8 teaspoon added salt per serving.

1941kcal (97%)
106mg (11%)
49mg (82%)
65mcg RAE (2%)
995mg
75mg
27g
27g
6g
77g
208mg (69%)
544mg (23%)
74g (370%)
170g (261%)
5mg (28%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

unforgettable-desserts Unforgettable Desserts
by Dede Wilson
bistro-cooking-at-home-more-than-150-classic-and-contemporary-dishes Bistro Cooking at Home: Mor...
by Gordon Hamersley
sunday-suppers-at-lucques Sunday Suppers at Lucques
by Suzanne Goin
chez-panisse-fruit Chez Panisse Fruit
by Alice Waters
everyday-chinese-cooking Everyday Chinese Cooking
by Katie Chin, Leeann Chin
secrets-of-slow-cooking-creating-extraordinary-food-with-your-slow-cooker Secrets of Slow Cooking: Cr...
by Liana Krissoff
the-sushi-experience The Sushi Experience
by Hiroko Shimbo
the-sweet-life The Sweet Life
by Kate Zuckerman
good-to-the-grain Good to the Grain
by Kim Boyce
amor-y-tacos Amor Y Tacos
by Deborah Schneider
arthur-schwartzs-new-york-city-food Arthur Schwartz's New York ...
by Arthur Schwartz
lucid-food Lucid Food
by Louisa Shafia
the-splendid-tables-how-to-eat-weekends The Splendid Table's How to...
by Sally Swift, Lynne Rosetto Kasper
ham-an-obsession-with-the-hindquarter Ham: An Obsession with the ...
by Bruce Weinstein, Mark Scarbrough
food-to-live-by Food to Live By
by Myra Goodman
the-lee-bros-southern-cookbook-stories-and-recipes-for-southerners-and-would-be-southerners The Lee Bros. Southern Cook...
by Ted Lee, Matt Lee
how-to-be-a-domestic-goddess How to be a Domestic Goddess
by Nigella Lawson
daves-dinners-a-fresh-approach-to-home-cooked-meals Dave's Dinners: A Fresh App...
by Dave Lieberman
david-rosengarten-entertains-fabulous-parties-for-food-lovers David Rosengarten Entertain...
by David Rosengarten
Already a member? Sign in here
Close_overlay

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay

Sign in to Cookstr

Keep me logged in
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?