How to Make a Delicious Lamb Tagine with Couscous World Cuisine Today Magazine
Morocco is a country full of elegant Holiday options. One staple of the cuisine is the Tagine. It is a steamed meat, chicken, seafood, or vegetarian stew traditionally served over the staple wheat couscous which tastes much like Orzo pasta only even smaller and so it fluffs up much like rice. We hope you will enjoy this original recipe from World Cuisine Today Magazine. Find more delicious recipes at: www.worldcuisinetoday.com
Lamb Tagine for the Holidays
Three and a half to four pounds cubed in one inch cubes
Lamb or Beef Chuck Roast
14 of a cup extra virgin olive oil, neutral oil or unsalted butter
Four large cloves mince garlic
Two medium or one large yellow or white onion
One cup fresh string beans cut in bite size pieces
One Tablespoon Ground Coriander
One Tablespoon Ground Cumin
One Tablespoon Sweet Paprika
One Tablespoon Ground Cardamom
One teaspoon Ceyenne pepper
One teaspoon Kosher salt
One teaspoon ground Ginger
1/2 teaspoon Tumeric (optional)
Juice of one large lemon
Two cups fresh tomatoes diced with juices
Two cups high quality beef broth or vegetable broth
One cup diced Apricots
One cup golden raisins or Dried Cherries
One cup fresh or dried parsley
Two fresh bay leaves minced
1) In a large dutch oven pot place your oil. Saute your dice onion until translucent about 15 minutes. Add your minced garlic and fresh ginger if using sautee for an additional one to two minutes.
2) Remove with a slotted spoon and add the second 1/8 of a cup oil. Wash and pat dry your cubed Lamb or Beef. Squeeze some of the lemon over the pieces. In a small bowl mix the spices and sprinkle over the meat. Brown on all sides about fifteen minutes.
3) Mean while submerge your Apricots and Cherries in a small bowl of hot water. Let plump up for ten to fifteen minutes while browning the meat.
4) Add the onion, garlic ginger mixture back to the pot along with it's oil with the meat. Next add the washed and diced tomatoes with the broth and simmer for a few minutes bringing to a quick boil. Incorporate all the remaining spices. Reduce to medium low and add the plumped up dried fruit with the water also. Add the washed and minced parsley along with the cut and washed beans.
5) Prepare your couscous according to the instructions of your recipe.
6) Bring your tagine to a quick boil and reduce to low simmering for one and a half hours.
7) Garnish your Tagine with the slivered almonds and some additional fresh minced parsley.
Serve with your fluffy couscous and a classic Moroccan tea with mint. Also excellent with a dollop of yogurt or Labneh on top.
World Cuisine Today Magazine
April 5, 2019
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