Spicy Lamb Tagine with Couscous

Experience the rich and aromatic flavors of North Africa with this Spicy Lamb Tagine with Couscous. Tender, slow-cooked lamb shoulder is infused with a robust blend of spices, including cumin, cinnamon, and paprika, creating a harmony of warmth and depth. Sweet dried apricots and a hint of honey add subtle sweetness, perfectly balancing the savory tomato-based sauce. Topped with fresh cilantro and optional toasted almonds for added texture, this hearty, one-pot dish is served over fluffy couscous to soak up every last drop of the delicious sauce. Perfect for a comforting family dinner or an impressive centerpiece for entertaining, this lamb tagine is a soul-soothing meal that transports your taste buds to Morocco.

Nutriscore Rating: 74/100

Prep Time:20 mins

Cook Time:120 mins

Total Time:140 mins

Servings: 4

Ingredients

• 600 grams boneless lamb shoulder
• 3 tablespoons olive oil
• 1 large, finely chopped onion
• 4 minced garlic cloves
• 1 teaspoon ground cumin
• 1 teaspoon ground cinnamon
• 1 teaspoon ground coriander
• 1 teaspoon paprika
• 0.5 teaspoon chili flakes
• 2 tablespoons tomato paste
• 400 grams canned diced tomatoes
• 600 milliliters chicken or lamb stock
• 100 grams, chopped dried apricots
• 400 grams, drained and rinsed chickpeas
• 1 tablespoon honey
• 200 grams couscous
• 250 milliliters boiling water or stock
• 1 to taste salt
• 1 to taste black pepper
• 2 tablespoons, chopped (for garnish) fresh cilantro (coriander)
• 2 tablespoons, toasted (optional, for garnish) slivered almonds

Directions

Step 1

Cut the lamb shoulder into bite-sized pieces and season with salt and pepper.

Step 2

Heat 2 tablespoons of olive oil in a heavy-bottomed tagine or large pot over medium-high heat. Brown the lamb pieces in batches and set aside.

Step 3

Reduce the heat to medium and add another 1 tablespoon of olive oil to the pot. Sauté the onion until softened, about 5 minutes. Add the minced garlic and cook for another 1 minute.

Step 4

Add the ground cumin, cinnamon, coriander, paprika, and chili flakes to the pot. Stir well to combine and cook for 1-2 minutes until fragrant.

Step 5

Stir in the tomato paste and cook for another minute. Then add the diced tomatoes and return the browned lamb to the pot.

Step 6

Pour in the stock, bring to a simmer, and reduce the heat to low. Cover the pot and let the tagine simmer gently for 1.5 hours, stirring occasionally.

Step 7

After 1.5 hours, add the dried apricots, chickpeas, and honey. Cook uncovered for an additional 20-30 minutes, allowing the sauce to thicken and the flavors to deepen. Adjust seasoning with salt and pepper as needed.

Step 8

While the tagine finishes cooking, prepare the couscous by placing it in a heatproof bowl. Pour the boiling water or stock over the couscous, cover tightly with a lid or cling film, and let it sit for 5 minutes. Fluff with a fork before serving.

Step 9

Serve the tagine over the couscous, garnished with chopped fresh cilantro and toasted slivered almonds if desired.

Nutrition Facts

Serving size	(2951.6g)

Amount per serving	% Daily Value*
Calories	3757.9

Total Fat 216.2g	0%
Saturated Fat 60.9g	0%
Polyunsaturated Fat 7.5g
Cholesterol 458mg	0%
Sodium 5926.3mg	0%
Total Carbohydrate 301.7g	0%
Dietary Fiber 63.0g	0%
Total Sugars 108.1g
Protein 180.3g	0%

Vitamin D 0IU	0%
Calcium 741.1mg	0%
Iron 33.6mg	0%
Potassium 6059.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 50.2%

Protein: 18.6%

Carbs: 31.2%