Moroccan Lamb Tagine with Couscous

Ingredients

• Lamb Shoulder

  700 g

  $8.75

• Red onion

  1 large

  $0.36

• Garlic

  3 cloves

  $0.02

• Ras El Hanout

  1 tbsp

  $0.44

• Cinnamon Sticks

  1 stick

  $0.15

• Carrots

  2 medium

  $0.35

• Olive oil

  2 tbsp

  $0.20

• Couscous

  300 g

  $0.84

• Raisins / Sultanas

  50 g

  $0.32

• Salt

  1 tsp

  $0.00

Prices are estimates from our ingredient database and vary by market.

Preparation

1. 1

   Cut the lamb shoulder into bite-sized cubes and toss with ras el hanout and salt.

2. 2

   Heat olive oil in a heavy lidded pot or tagine and brown the lamb pieces on all sides.

3. 3

   Add sliced red onion and minced garlic, sautéing for 4 minutes until golden.

4. 4

   Pour in 400 ml of water, drop in the cinnamon stick and sliced carrots, and bring to a simmer.

5. 5

   Cover tightly and braise on low heat for 50 minutes until the lamb is rich and melt-in-your-mouth tender.

6. 6

   Prepare couscous by pouring equal parts boiling salted water over the grains and raisins, covering for 5 minutes, then fluffing with a fork.

7. 7

   Serve the braised lamb and aromatic spiced sauce ladled generously over the couscous.