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
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
  • spice grinder
  • Tagine with lid
  • Large pots with lids for tagine and couscous
For the Tagine
In a dry pan, toast cumin, fennel and coriander seeds for 2 – 3 minutes, until fragrant. Remove from heat and grind to a powder.
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.
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
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.
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.
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.
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.