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. |