Lamb tagine with couscous is a dish that brings the warmth and richness of Moroccan cuisine right to your kitchen. This comforting meal features tender lamb shoulder, fragrant spices, and a wonderful blend of ingredients like chickpeas, figs, and almonds, all served over fluffy couscous.
To make this delicious dish, you’ll need olive oil, boneless lamb shoulder, red onions, garlic, ginger, smoked paprika, ground coriander, cumin, cinnamon, turmeric, allspice, diced tomatoes, lamb stock, chickpeas, dried figs, honey, toasted almonds, fresh mint, couscous, and a mix of fresh herbs. The combination of sweet and savory flavors creates an unforgettable experience with every bite.
History of Lamb Tagine
Lamb tagine has deep roots in North African cuisine, particularly in Morocco. This dish originates from the Berber people, who have historically cooked their meat slowly in earthenware pots.
The word “tagine” refers to both the pot and the dish itself. The design of the pot, with its conical lid, allows steam to circulate, keeping the meat tender and flavorful.
Tagine cooking dates back centuries. Traditionally, cooks used local spices and herbs, giving each region its unique flavor profile.
During the 8th century, the influence of the Arab conquest brought new ingredients and cooking techniques to North Africa. This fusion further enriched the flavors of lamb tagine.
Throughout history, tagine has become a symbol of Moroccan culture. Families often use it for gatherings, highlighting its role in community and hospitality.
Ingredients:
For the Lamb Tagine:
- 2 tablespoons of olive oil
- 1 kg boneless lamb shoulder, chopped into 3 cm cubes
- 2 finely sliced red onions
- 2 crushed garlic cloves
- 3 cm grated peeled root ginger
- 1 tablespoon of smoked paprika
- 1 tablespoon of ground coriander
- 2 teaspoons of ground cumin
- 2 teaspoons of ground cinnamon
- 1 teaspoon of ground turmeric
- 1/4 teaspoon of ground allspice
- 2 x 400 g cans of chopped tomatoes
- 500 ml of lamb stock (from 1 stock cube)
- 1 x 400 g can of drained and rinsed chickpeas
- 175 g of halved dried figs
- 1 tablespoon of honey
- 35 g of toasted flaked almonds
- A handful of roughly chopped fresh mint
For the Couscous:
- 300 g of couscous
- 350 ml of hot chicken stock (from 1/2 stock cube)
- A handful of fresh and roughly chopped coriander mint, and parsley
How to make lamb tagine with couscous?
- Brown the lamb in batches in a heated tagine for 4-5 minutes. Set aside.
- Sauté chopped onions until softened and caramelized (5-6 minutes). Add minced garlic and grated ginger, followed by a mix of spices.
- Return the browned lamb to the pan and add chopped tomatoes, lamb stock, and a generous pinch of salt and pepper. Bring to a simmer, cover, and cook for 2 hours, or until the lamb is tender.
- Stir in chickpeas, chopped figs, and honey. Cook uncovered for an additional 45 minutes, stirring occasionally.
- Finish with flaked almonds, fresh mint, and a final seasoning of salt and pepper.
For the couscous:
- Place couscous in a heatproof bowl with salt and pour hot stock over it.
- Cover and let it absorb the liquid for 5 minutes.
- Fluff with a fork and stir in herbs and seasoning.
Nutritional Information
| Nutrient | Amount |
|---|---|
| Calories | 709 |
| Protein | 49g |
| Carbohydrates | 71g |
| Fat | 23g |
| Fiber | 9g |
| Sugar | 27g |
Serving Suggestions:
Pair the dish with fresh vegetables for added vitamins. I enjoy adding olives or nuts for extra flavor and texture.
When preparing lamb tagine, consider using lean cuts to reduce fat content. This way, I can enjoy a satisfying meal that fits within my dietary goals.
Serving Suggestions
Traditional Accompaniments
When serving lamb tagine, I often include traditional sides like harissa, a spicy chili paste, and yogurt. The coolness of yogurt balances the rich spices in the tagine.
I also serve it with a simple salad, made of diced cucumbers, tomatoes, and fresh herbs like mint and parsley. This combination adds brightness and freshness to the meal. For an authentic touch, I like to offer flatbreads, such as pita or Moroccan khobz, perfect for scooping up the tagine.
In addition, I sometimes prepare a fruit-based side dish, like spiced oranges or apricots. The sweetness complements the savory flavors of the lamb beautifully.
Plating and Presentation
For plating, I use a large, colorful tagine pot as a centerpiece. I start with a mound of fluffy couscous in the center of the plate.
Next, I carefully spoon the lamb tagine over the couscous, allowing some of the sauce to drizzle down the sides. I sprinkle freshly chopped herbs like cilantro or parsley on top for a pop of color.
To elevate the visual appeal, I add some toasted almonds or pistachios. They provide both crunch and flavor. I finish with a few lemon wedges on the side for an extra citrus burst. Using contrasting colors and textures makes the dish inviting and appetizing.
Preservation and Reheating Advice
Preservation
- Cooling: Let the tagine cool to room temperature before packing it away. This prevents condensation and sogginess.
- Storage: Store in airtight containers. Glass or plastic containers work well.
- Refrigeration: Place it in the refrigerator if consumed within 3-4 days. For longer storage, freeze it.
Freezing Tips
- Use freezer-safe containers.
- Separate portions for easy reheating.
- Label containers with dates for easy tracking.
Reheating Methods
When it’s time to enjoy leftovers, reheating properly is key.
- Oven: Preheat to 350°F (175°C), cover with foil and heat for about 20-30 minutes.
- Stovetop: Heat in a pan over medium heat. Stir occasionally until warmed through.
- Microwave: Place in a microwave-safe container. Heat in 1-minute intervals, stirring in between.
Important Note
Ensure the internal temperature reaches at least 165°F (74°C) when reheating. This step keeps food safe to eat.
Conclusion
Lamb tagine with couscous is a dish that combines rich flavors and delightful textures. Cooking fills your kitchen with inviting aromas, making it a perfect choice for gatherings or cozy dinners.
The combination of tender lamb and fluffy couscous creates a satisfying meal. I enjoy experimenting with spices and ingredients, allowing each preparation to be unique.
This dish pairs well with sides like fresh salads or roasted vegetables, enhancing the overall experience. I often set the table with warm bread to soak up the delicious sauce.
Sharing lamb tagine with family and friends creates memorable moments. Everyone appreciates the effort that goes into this hearty meal.
Serving this dish offers a taste of Morocco right at home. It’s an invitation to indulge in flavors that transport you to another culture.
One more thing. For dessert, you can serve mini kunafa with ricotta cheese. It’s delicious!
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