Marianne Martinez
Lamb tagine with couscous is a richly spiced, aromatic North African dish. The word tagine refers to both the pot with a conical lid and the savoury-sweet stew cooked inside it. The dish combines savoury ingredients like lamb, saffron, turmeric, and tomato paste with sweet ingredients like cinnamon, nutmeg, and dried fruit. Lamb tagine with couscous can be made in a tagine pot or a heavy-bottomed pot like a Dutch oven.
| Characteristics | Values |
|---|---|
| Ingredients | Lamb, couscous, garlic, onions, ginger, coriander, cinnamon, tomatoes, chicken stock, almonds, olive oil, salt, pepper, paprika, cumin, cardamom, turmeric, cloves, carrots, lemon, lime, chilli powder, potatoes, butternut squash, sweet potatoes, chicken, mint, parsley, apricots, figs, chickpeas, pomegranates, saffron, nutmeg, scallions, cilantro, butter, lamb neck, lamb shoulder, lamb shanks, diced tomatoes, tomato paste, tomato purée, honey, sun-dried tomato paste, cornstarch, water, chicken broth, light brown sugar, cinnamon stick, lamb filets, lamb stew meat, lamb cubes, lamb meat, frenched lamb shanks, Yukon Gold potatoes, raisins, prunes, green beans, olives, root vegetables, beef short ribs, beef, pearl couscous, Greek yoghurt, cucumber raita, pine nuts, pomegranate seeds |
| Cookware | Tagine, Dutch oven, heavy-bottomed pot, large bowl, small pot, skillet, saucepan, large resealable bag, large ovenproof casserole, pressure cooker, clay tagine pot, large (12- to 13-inch) pot, Le Creuset, Ninja Foodi 11-in-1 SmartLid Multi-Cooker 6L, Ninja Foodi MAX 14-in-1 SmartLid Multi-Cooker 7.5L, Ninja Foodi MAX 15-in-1 SmartLid Multi-Cooker with Smart Cook System 7.5L, large saucepan, large cooking pot |
| Timing | 30 minutes to 3 hours and 30 minutes |
| Yield | 1- 8 servings |
What You'll Learn
Preparing the lamb
The first step in preparing the lamb is to cut the meat into cubes. Depending on the recipe, you will want to cut the lamb into 1 1/2-inch to 2.5cm cubes. For this step, you will need around 2 pounds of lamb meat, or roughly 6 small frenched lamb shanks, which should total about 5 to 6 pounds.
Once you have cut the lamb into cubes, you will need to brown the meat. Heat a large, heavy-bottomed pot over medium to medium-high heat and add olive oil. You will need enough oil to coat the bottom of the pot. Add the lamb to the pot in batches, making sure to leave space around each piece so that it can brown properly. Cook the lamb for 5 to 10 minutes, or until it is well browned on all sides. Remove the lamb from the pot and set it aside on a plate.
Next, you will want to cook the onions and any other aromatics you are using, such as garlic and ginger. Add a little more oil to the pot if needed, and cook the onions over medium heat for about 5 to 8 minutes, or until they are soft and starting to caramelize. Then, add the garlic and ginger and cook for an additional 1 to 5 minutes.
At this point, you can add the lamb back into the pot, along with any spices and seasonings you are using. Stir everything together to combine, and then add in your liquid—this could be chicken or lamb stock, or even water. You will also want to add in any chopped tomatoes or tomato paste at this stage. Bring the mixture to a boil, and then reduce the heat to a low simmer. Cover the pot and let the lamb cook until it is tender, which should take around 1 1/2 to 3 hours.
Finally, taste and adjust your seasonings as needed. If the sauce is too thin, you can thicken it by creating a cornstarch and water slurry and adding it to the pot during the last 5 minutes of cooking.
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Preparing the couscous
Next, stir the couscous and liquid together, then cover the bowl with a clean tea towel. Leave the couscous to sit for around 5 minutes, until all the liquid has been absorbed. After this, use a fork to fluff up the couscous, and stir in some chopped herbs, such as coriander, and season to taste.
For an extra special touch, you can add pomegranate seeds to the couscous. To do this, cut a pomegranate in half and scoop out the seeds with a teaspoon, removing the white membrane around them. You can also add lemon juice and olive oil to the couscous for a citrusy flavour.
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Cooking the tagine
To cook the lamb tagine, you will need a tagine pot, a Dutch oven, or a large, heavy-bottomed pot with a tight-fitting lid.
First, prepare the lamb. In one recipe, the lamb is cut into cubes and tossed with olive oil and spices before being refrigerated for at least 8 hours, preferably overnight. In another recipe, the lamb is simply cut into cubes.
Next, heat some olive oil in your chosen pot over medium to medium-high heat. You may need to do this in batches, depending on the size of your pot. Add the lamb to the pot and brown it on all sides for about 5 to 10 minutes. Remove the lamb from the pot and set it aside.
Now, it's time to cook the aromatics. Add the onions to the pot and cook until soft, about 5 to 8 minutes. Then, add the garlic and ginger, and cook for an additional 1 to 5 minutes. If you are using spices like cinnamon, coriander, turmeric, and cayenne pepper, add them now and cook until fragrant, about 2 minutes.
Return the lamb to the pot, along with any juices that have accumulated on the plate. Pour in the chicken or lamb stock, canned tomatoes or tomato paste, and honey. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer until the meat is tender, anywhere from 1 ½ to 3 hours. Check the lamb occasionally to ensure it is not drying out, and add more stock or water if needed.
During the last 45 minutes to an hour of cooking, you can add in chickpeas, dried fruit such as apricots or figs, and almonds. This will allow the flavours to meld and the meat to become even more tender.
Finally, stir through the fresh herbs, such as mint, coriander, or parsley, and season to taste with salt and pepper.
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Cooking the couscous
Couscous is a simple dish to prepare and makes a great accompaniment to the lamb tagine. Here is a step-by-step guide to cooking the couscous:
Firstly, prepare your ingredients. You will need couscous, hot stock or water, olive oil, lemon juice, salt, and freshly ground black pepper. You can also add fresh herbs such as mint or coriander for extra flavour.
Next, place the couscous in a bowl. The amount of couscous you use will depend on the number of people you are serving. As a guide, use about 350ml of hot stock or water for every 175g of couscous.
Now, add the olive oil and lemon juice to the couscous. Pour in the hot stock or water, and season with salt and pepper. Give it a good stir to combine all the ingredients.
Cover the bowl with a plate or lid and let the couscous sit for 5-10 minutes. This allows the couscous to absorb all the liquid and become tender.
After the couscous has absorbed the liquid, it's time to fluff it up! Use a fork to gently separate the grains and give the couscous a light, airy texture.
Finally, stir through the fresh herbs, if using. You can also add some chopped nuts, such as almonds or pistachios, for extra crunch and flavour. Season the couscous again, if needed, and it's ready to serve!
The couscous can be served as a side dish with the lamb tagine, providing a delicious and absorbent base for the rich sauce. Enjoy!
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Serving suggestions
Presentation
When serving, place the tagine on serving plates with a generous portion of couscous. You can also add a wedge of lime or lemon alongside a bowl of thick Greek yoghurt.
Sides
Sides can include flatbread, a simple green salad, or garlicky yoghurt.
Couscous variations
You can make fruity lemon couscous by mixing olive oil and lemon juice with the couscous before adding the hot stock. You can also add pomegranate seeds and chopped herbs to the couscous.
Accompaniments
Some recipes suggest serving the lamb tagine with cucumber raita or a herb and radish salad with feta and walnuts.
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Frequently asked questions
You will need: lamb, olive oil, salt, garlic, ginger, cinnamon, coriander, turmeric, allspice, tomatoes, lamb stock, chickpeas, dried figs, toasted flaked almonds, fresh mint, couscous, and a tagine pot or a large, lidded casserole.
It takes around 3 hours and 30 minutes to cook this dish.
You can use boneless lamb shoulder or bone-in lamb stew meat/lamb neck.
Yes, you can add dried apricots, nutmeg, saffron, scallions, and lemon juice to enhance the flavour. You can also serve it with flatbread or Greek yoghurt.
