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Minced Lamb and Couscous Tagine

Minced Lamb and Couscous Tagine

Eleanor Craig
Inspired by the fragrant, rich cuisine of North Africa, this Minced Lamb and Couscous Tagine blends the heartiness of minced lamb with the delicate texture of couscous. A symphony of spices creates a dish that offers warmth and depth, transporting diners to the bustling markets of Morocco with each bite.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course Main Course
Cuisine Middle Eastern
Servings 4 plates
Calories 684 kcal

Ingredients
 
 

  • Tasty minced meat isolated on white background500 grams ground lamb (minced lamb) - Choose a high-quality, fresh lamb
  •  
    1 cup couscous - Preferably whole-grain for added texture
  • Glass bowl of olive oil isolated on white background2 tablespoons olive oil - Extra virgin for a richer flavor
  • Ripe yellow onion on a white background1 medium onion - finely chopped
  • garlic3 cloves garlic - finely minced
  • ground cumin2 teaspoons cumin
  • Heap of dried coriander seed and ground coriander on white background1 teaspoon ground coriander
  • Pile of red paprika powder1 teaspoon paprika - sweet
  • Heap of ground cinnamon and cassia cinnamon sticks½ teaspoon cinnamon
  •  
    ½ cup apricots - dried, chopped
  • tomatoes400 grams tomatoes - canned, chopped
  • bowl of fresh chicken broth2 cups chicken stock (chicken broth or chicken bouillon) - homemade or low-sodium
  • big bunch of fresh green cilantro isolated¼ cup cilantro - fresh, chopped, for garnish
  • almond¼ cup almonds - toasted, for garnish

Instructions
 

  • Heat olive oil in a large, heavy-bottomed pot over medium heat. Add the chopped onion and sauté until translucent and slightly golden, about 5-7 minutes.
  • Add minced garlic, ground cumin, coriander, sweet paprika, and cinnamon to the pot. Stir to combine, releasing the spices' aroma.
  • Increase the heat slightly and add the minced lamb. Cook until browned all over, ensuring the mixture is crumbly and well incorporated with the spices, roughly 10 minutes.
  • Add chopped dried apricots and canned tomatoes to the lamb. Pour in the chicken stock, stir well, and season with salt and freshly cracked black pepper.
  • Bring the mixture to a gentle simmer. Cover and cook on low heat for about 25 minutes, allowing all the flavors to meld beautifully.
  • While the tagine simmers, prepare the couscous according to the package instructions, using either water or additional chicken stock for extra flavor. Fluff with a fork once cooked.
  • To serve, create a bed of couscous on each plate, spoon over the fragrant lamb tagine, and garnish with freshly chopped cilantro and toasted almonds.

Notes

For a deeper sweetness, try adding a tablespoon of honey during step 4. Alternatively, dried figs can be substituted for apricots.

Nutrition

Calories: 684kcalCarbohydrates: 46gProtein: 31gFat: 42gSaturated Fat: 14gPolyunsaturated Fat: 4gMonounsaturated Fat: 20gTrans Fat: 0.003gCholesterol: 94mgSodium: 523mgPotassium: 805mgFiber: 6gSugar: 7gVitamin A: 1329IUVitamin C: 20mgCalcium: 98mgIron: 4mg
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