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Tastes From an Authentic Tagine: Moroccan Lamb With Couscous!

 Tastes From an Authentic Tagine: Moroccan Lamb With Couscous!

Tastes From an Authentic Tagine Moroccan Lamb With Couscous!

I’ve been experimenting with my cookery tagine! I used to be therefore delighted with the results; I wished to share the instruction I used with you.
I own one amongst the cookery tagines you’ll realize online and set to document the preparation method for you.
Tagines need AN initial “seasoning” before you cook with one for the primary time.

Seasoning is as follows:

First, submerge your new tagine in water for a minimum of AN hour.
After soaking, rub the inside of the bottom and lid liberally with oil.
Place the tagine in a very cold kitchen appliance, and set the temperature to three hundred degrees F (150C). Leave the tagine within the kitchen appliance for 2 hours, then take away and let cool.
When thoroughly excellent, wash in heat, cleansing agent water, and dry with clean material.
Admittedly, I used to be timid concerning putting my tagine over a stove burner for browning onions and meat. However, I used to be confident the tagline is dead safe over low to medium heat on a stove or gas jet. Still, I started my dish in a very deep fry pan, then transferred my meat and onions to the tagine and supplementary the remaining


Following is that the instruction I used. It crammed the house with the foremost delicious cookery aromas! Exotic and distinct, and savory.

Moroccan Lamb with Couscous

  • One avoirdupois unit one0 oz boned shoulder lamb, cut off excess fat and skin (you might additionally use 3-4 little lamb shanks)
  • 3-4 tsp cumin seeds
  • 1-2 tsp coriander seeds
  • 1 tbsp oil
  • Two giant onions, sliced
  • 1 tsp freshly ground cinnamon
  • 2 tsp grated recent ginger root
  • 1 tsp turmeric
  • Two garlic cloves
  • 1 tsp preserved paprika (hot or sweet, per your taste)
  • Zest and juice of 1 lime
  • 4.5 oz prunes
  • 2 oz cooked pine insane or flaked almonds
  • Two cans bare-assed tomatoes
  • A handful of shredded coriander and mint to serve
  • 10-15 dates
  • Punnet of figs
  • Toasted pine nuts

Heat kitchen appliance to one hundred eighty degrees astronomer (350 degrees Fahrenheit).
Trim and prepare the lamb, then remove giant chunks (or get your butcher to try to do this for you). If you are victimization shanks, leave them whole. (I like lamb shanks, chiefly for amusing.)
Dry-fry liquid body substance and coriander seeds in a very non-stick pan till they start to pop, then grind to a powder. You’ll use an electric coffee mill for this. However, I like mortar and pestle.
In a heavy-bottomed pan, heat the oil and cook onions for a couple of minutes. Elevate them out onto a plate, then brown the lamb items (or shanks) over high heat. Scale back heat and add the bottom cumin and coriander. Add the cinnamon, ginger, and turmeric, stirring to mix the flavors. Come the onions to the pan and cook gently for 2-3 minutes.

At this time, I transfer everything to the lovely and cozy tagine. Add the remaining ingredients, cover, and cook for two hours within the kitchen appliance.
I add around 10-15 dates and a handbasket of figs. I cut them in [fr1] and add [fr1] the number for adding flavor throughout the first coated cooking, and also the remaining [fr1] once gap the tagline for the last ten minutes of open cookery. **At this time, I add cooked pine insane for an additional dimension of texture and delicious crunch.
When done, you will eat right away or enable the dish to chill thoroughly and gently heat to serve. The plate improves consequent day; however, it smells sensible; it’s powerful to wait!
When you serve, stir within the recent, shredded coriander and mint and serve with or over couscous.


  1. 10 oz couscous
  2. 18 oz sensible chicken or vegetable stock, boiling
  3. A eat of excellent oil
  4. Large few mint and coriander, coarsely shredded
  5. A handful of Petroselinum crispum neapolitanum, coarsely shredded
  6. Grated zest and juice of ½ lemon or lime
  7. Put the couscous in a very bowl, and pour the boiling stock and boil over, stirring cowl gently, and leave for concerning ten minutes for the grains to melt. Season well and add the shredded herbs, zest, and juice. Add salt and pepper and shredded spring onions to lift the flavor profile.
  8. This dish serves 4-5 folks. The leftovers are beautiful, too! I genuinely believe a tagline could be a lovely Christmas or party or wedding present. And it is a sweet thanks to the cook, as well.


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