Lamb tagine with couscous

5 from 1 vote

Lamb tagine with couscous is a hearty Moroccan meal!

Prep Time30

Cook Time1 15

Total Time1 45

Course: Main Course

Cuisine: Moroccan

Servings: servings

Calories: 533kcal

Author: Mia Kouppa

In a large pot combine the lamb, spices, whole onion, and garlic. Place your pot on the stovetop and cover with enough water to just cover the meat. Bring to a boil and then reduce the heat to medium-low and simmer, covered, for 50 minutes.
800 grams lamb shoulder or leg, cut into slices, 1/2 teaspoon ground ginger, 1/2 teaspoon cumin, 1/4 teaspoon cinnamon, 1/4 teaspoon saffron, 1 teaspoon salt, 1/2 teaspoon pepper, 2 cloves garlic, 1 medium yellow onion, peeled
Add the potatoes, sweet potatoes and apricots to the pot. Shake the pot a little bit in order to combine the ingredients. At this point you may need to add a little more water, to just cover the potatoes.
2 medium potatoes, 1 large sweet potato, 10 dried apricots
Cook for an additional 15 minutes or until the vegetables are fork tender. Remove and discard the onion.
Meanwhile, cook the couscous according to the package instructions.
1 cup couscous (uncooked)
When your couscous is ready, place it in your tagine pot or a large platter. Add the lamb and vegetable mixture, with sauce, over the couscous and serve.
Enjoy!