Recipe:Moroccan Lamb Taginewith Harissa Yogurt

  • Prep Time: 30 minutes
  • Cook Time: 1 hour 30 minutes

Where hearty and savory, fruit and spice converge. With cumin, apricot, cardamom, and turmeric to liven the lamb's natural decadence, our take honors this quintessential Moroccan dish, and then some. Serves 6 - .

Ingredients

Serving Size
  • GRASS FED BONELESS LAMB STEW MEAT, thawed

    1.0 LB
    Qty 2 lbs.
    $7.98
  • Large Pinch of Saffron

    Qty 1
  • Olive Oil

    Qty 2 Tbsp.
  • Onion, small dice

    Qty 1
  • Garlic Cloves, finely minced

    Qty 3 Cloves
  • Mix of Ground Ginger, Cumin, Coriander, Cinnamon, Paprika

    Qty 1 tsp. Each
  • Ground Cardamom

    Qty ½ tsp.
  • Ground Turmeric

    Qty ½ tsp.
  • Chopped Tomatoes

    Qty 1 Can
  • Butternut Squash

    Qty 1 lb.
  • Chicken Broth

    Qty 1 Cup
  • Dried Apricots, cut in half

    Qty ½ Cup
  • Chickpeas, drained

    Qty 2 Cups
  • Coarse Sea Salt

    Qty To taste
  • Freshly Ground Black Peppercorns

    Qty To taste
  • Couscous:

    Qty
  • Couscous (Durum Wheat Semolina)

    Qty 2 Cups
  • Olive Oil

    Qty 2 Tbsp.
  • Salt

    Qty ½ tsp.
  • Boiling Water

    Qty 3 Cups
  • Harissa Yogurt:

    Qty
  • Greek Yogurt

    Qty 1 Cup
  • Harissa Paste

    Qty 2 Tbsp.
  • Mint Leaves

    Qty ½ Cup
  • Pomegranate Seeds

    Qty ¼ Cup

Cooking
Instructions

  1. Lamb Tagine: In a small bowl, steep saffron with 2 Tbsp. boiling water. Set aside.
  2. Place lamb stew meat in a bowl and pat dry. Season with salt and pepper. In a tagine pot or braising pan and over medium heat, sear the meat in 2 batches with 1 Tbsp. oil. Once meat is nicely brown, transfer to a large bowl and set aside.
  3. Add 2 Tbsp. of olive oil to the tagine or pan and sauté onion until translucent. Add the garlic, spices and sauté for 30 seconds. Add the tomatoes, chicken broth, and saffron with water. Season with salt and pepper. Add lamb to pan and stir.
  4. Cover and slowly braise over low heat for 1 hour and 20 minutes or until tender.* Add butternut squash, apricots, chickpeas and cook until squash is tender. Keep warm. Couscous:
  5. In a medium bowl, place couscous, ½ tsp. salt, olive oil and boiling water. Stir and cover for 7 minutes. Uncover, fluff with a fork. Transfer to serving bowl.
  6. Harissa Yogurt: In a small serving bowl, fold Harissa into yogurt.
  7. To Serve: Place couscous on a platter, place lamb stew tagine on top and garnish lamb with pomegranate seeds and mint leaves. Serve with Harissa yogurt on the side.
    *USDA recommends cooking lamb to an internal temperature of 145°F. 

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