A Moroccan Meal: 25 Authentic and Mouthwatering Moroccan Dishes by Christina Weaver

Author:Christina Weaver [Weaver, Christina]
Language: eng
Format: azw3, mobi, epub
Published: 2015-06-14T16:00:00+00:00

Nutritional Information

Calories 228, Fats 2.1g, Carbs 47.5g, Protein 8.6g

Lamb Tagine

Serves: 4

Cooking Time: 1 hour

Ingredients

4 lbs lamb, shoulder roast, cut up

2 onions, sliced

4 tbsp garlic, minced

1 tbsp paprika

1 tbsp cumin

1/2 tsp pepper, cayenne

2 1/2 cups broth, chicken

1 can tomatoes, diced

2 tbsp tomato paste

salt and pepper to taste

couscous

1/3 cup olives, pitted

1/3 cup cilantro, chopped

Directions

Cook the lamb until well browned and get rid of everything but 2 tbsp fat.

Add onions and garlic to a skillet and sauté, cooking for about 2 to 3 minutes.

Stir in the seasonings until your kitchen smells like a Moroccan grille. Add in the broth, tomatoes and juices and paste, bring everything to a boil.

Reduce the heat and simmer for about 1 hour until the lamb is very tender.

Mound the couscous on a serving plate, add lamb and vegetables next to or over the couscous.

Take the pan juice with a little bit of water and bring to a high boil. Add salt and juices and pour into a smaller serving bowl.

Garnish your serving plate with olives and cilantro.

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