Go Back
Moroccan Spiced Lamb Tagine with Couscous
Print Recipe Pin Recipe
Course Main Course
Cuisine Moroccan
Servings 4 people

Equipment

  • Slow Cooker
  • Saucepan
  • Knife

Ingredients
  

  • 1.5 pounds lamb stew meat, cut into chunks
  • 1 large onion, diced
  • 2 carrots, peeled and sliced
  • 4 garlic cloves, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon paprika
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 can (14 oz) diced tomatoes
  • 1 cup chicken broth
  • 1/2 cup dried apricots, chopped
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1 cup couscous
  • 1 1/4 cups water
  • Fresh cilantro, chopped, for serving

Instructions
 

  • Add the lamb, onion, carrots, and garlic to the slow cooker.
  • Sprinkle in the cumin, coriander, cinnamon, paprika, ginger, salt, and pepper.
  • Pour the diced tomatoes and chicken broth over everything, then stir in the apricots and chickpeas.
  • Cover and cook on low for 8 hours until the lamb is very tender.
  • When the tagine is nearly done, bring the water to a boil in a small saucepan. Stir in the couscous, cover, and remove from heat. Let it sit for 5 minutes, then fluff with a fork.
  • Spoon the tagine over the couscous and top with chopped cilantro.

Notes

If the sauce seems thick after cooking, stir in a splash of broth before serving. Leftovers keep well in the fridge for three days and reheat gently on the stove with a little water to loosen the sauce. Skip the chickpeas if you prefer a simpler version, or add them at the start so they soften fully.
Course: Main Course
Cuisine: Moroccan
Equipment: Slow Cooker, Saucepan, Knife