ingredients
all
2 tsp cumin seed
1 tsp fennel seed
1 tsp coriander seed
rice bran oil for browning
4 lbs lamb sirloin
cut into 1” cubes
Kosher salt and black pepper
1 each large onion
large dice
5 each garlic cloves
finely minced
1 Tbsp smoked paprika
1 tsp ras al hanout
2 cups chopped tomatoes
1 qt beef stock
1 bunch cilantro stems
minced
2 tsp preserved lemon peel
finely sliced
1 cup garbanzo beans
cooked and drained
1 head cauliflower
cut into small florets
Squeeze of lemon (or red wine vinegar)
1/2 tsp ground turmeric
chopped parsley and/or cilantro
1/2 tsp ground cinnamon
10 each saffron threads
2 each bay leaves
1/2 cup olives
pitted and halved
8 each dried apricots
thinly sliced
3 each carrots
peeled and dried
2 cups couscous
1 tsp fresh ginger
finely minced
1 each yellow onion
small dice
4 each large garlic cloves
finely minced
1 tsp ground turmeric
1/4 tsp cayenne pepper
1/4 cup extra-virgin olive oil
Kosher salt to taste
2 tbsp butter
2 1/3 cups chicken or vegetable stock
1/2 cup dried currants
1 bunch mint
picked and chopped
1/4 cup sliced almonds
toasted
cookware
  • spice grinder
  • Tagine with lid
  • Large pots with lids for tagine and couscous
For the Tagine
1
In a dry pan, toast cumin, fennel and coriander seeds for 2 – 3 minutes, until fragrant. Remove from heat and grind to a powder.
2
Season lamb with salt and pepper to taste. Heat rice bran oil in large pot over medium-high heat. Working in batches, add lamb to pan and brown on all sides, about 3 minutes per batch. Transfer to a bowl and set aside.
3
Reduce heat to medium and add a little olive oil if the pan is too dry. Saute the onion and garlic until soft, about 5 minutes. Add all of the spices; stir for 2 minutes. Add tomatoes and simmer until slightly thickened, about 3 minutes. Season with a large pinch of salt. Add the seared lamb back with the stock, olives, apricots, cilantro stems, and preserved lemon. Increase heat and bring to a boil, then reduce to a simmer and cook uncovered for as long as possible (add more liquid if it becomes too dry). Add the garbanzo beans, cauliflower, and carrot during the last 10 – 15 minutes of cooking. Adjust seasoning as desired and finish with lemon or vinegar if needed. Serve in a tagine dish and garnish with chopped parsley, cilantro, and a drizzle of olive oil.
For the Couscous
4
Spread couscous on a pan and toast in a 400F oven until lightly golden brown, stirring every few minutes (15 - 20 minutes total). Remove from oven and set aside.
5
Heat oil in a wide pot over medium heat. Add onions, ginger and garlic. Cook until onions are translucent, stirring occasionally, about 8 minutes. Stir in the turmeric and cayenne and cook for 1 minute more.
6
Add stock and season with salt. Increase heat to high and bring mixture to boil. Add currants, butter, and the couscous. Stir swiftly for about 5 seconds and remove from heat. Cover with a tight fitting lid and let stand 10 minutes, untouched.
7
Fluff couscous with fork and fold in chopped mint. Taste and adjust seasoning. Garnish with toasted almonds. Drizzle with olive oil. Transfer to a warmed bowl and serve with lamb tagine.