Lamb Tagine With Couscous
15 ingredients
4 steps
Ingredients
- 1 tbsp olive oil
- 6 None lamb loin chops (about 1 3/4 lbs), trimmed and halved
- 2 large onions, sliced thinly
- 2 cloves garlic, crushed
- 2 tsp ground cumin
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 2 None carrots, chopped
- 2 None zucchini, chopped coarsely
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 tbsp lemon juice
- 1 tbsp honey
- 2 cup couscous
- 3 tbsp butter
- 1 tbsp chopped cilantro
Directions
-
1Heat oil in tagine or large skillet on high heat. Cook lamb, in batches, until browned. Remove from pan.
-
2Cook onion and garlic in same pan, stirring, until soft. Add spices and cook, stirring, until fragrant. Return lamb to pan with 2 cups water. Bring to a boil. Reduce heat to low; simmer, covered, 20 mins.
-
3Add carrot; simmer, covered, 10 mins. Add zucchini, chickpeas, lemon juice and honey; simmer, uncovered, about 15 mins or until lamb is tender and tagine thickens slightly. Season to taste.
-
4Meanwhile, combine couscous, butter and 2 cups boiling water in large heatproof bowl. Cover. Let stand about 5 mins or until liquid is absorbed, fluffing with fork occasionally. Stir in cilantro. Serve lamb with couscous.
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