In a tagine with lamb and couscous, rich meat offsets the sweet taste of honey, cinnamon, and raisins. Vegetables lighten things up, and the couscous absorbs all the flavors. For best results, cook in a tagine (a glazed earthenware container with a conical lid) over a heat diffuser (a flat metal plate that is placed over a burner). Otherwise, use any large casserole or Dutch oven.
Servings: Makes 4 to 6 servings
Ingredients
  • 2 pounds boneless lamb shoulder , cut into bite-size cubes
  • 4 tablespoons extra-virgin olive oil
  • 2 medium carrots , peeled and cut into 1-inch chunks
  • 1 medium sweet potato , skinned and cut into 1-inch chunks
  • 6 tablespoons honey
  • 1/2 teaspoon allspice
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1 tablespoon lemon juice
  • 1/4 cup chicken broth
  • 1 medium onion , coarsely chopped
  • 4 cloves garlic , skinned and mashed
  • 1/4 cup white raisins
  • 1/4 cup toasted almonds
  • Sprigs of fresh cilantro for garnish
  • 1 cup couscous
    • Directions
    To make lamb: Season meat with salt and pepper. In a nonstick skillet, heat 2 Tablespoons olive oil; add lamb and brown over medium heat.

    Place heat diffuser over another burner. Place tagine on top of diffuser and set burner to medium heat.

    Meanwhile, in a large bowl, combine lamb, carrots, sweet potato, honey, allspice, cinnamon, salt, lemon juice, and chicken broth. Lightly toss to coat.

    Add remaining 2 Tablespoons olive oil to tagine. When hot, add onion and garlic; cook until soft, about 6 minutes.

    Add combined ingredients to tagine; cover and simmer approximately 40 minutes. Remove from heat; garnish with raisins, toasted almonds, and cilantro.

    Meanwhile, to make couscous: In a small pot, bring 1 1/2 cups of water to a boil. Add couscous and remove from heat. Let stand, covered, for 5 minutes. Fluff with a fork and serve alongside tagine.
    From the March 2005 issue of O, The Oprah Magazine

    NEXT STORY

    Next Story