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.
Lamb:
1 Large Pinch of Saffron
2 Tbsp. Olive Oil
1 Onion, small dice
3 Garlic Cloves, finely minced
1 tsp. each Ground Ginger, Cumin, Coriander, Cinnamon, Paprika
½ tsp. Ground Cardamom
½ tsp. Ground Turmeric
1 (14.5 oz.) Can Chopped Tomatoes
1 lb. Butternut Squash
1 Cup Chicken Broth
½ Cup Dried Apricots, cut in half
1 (15 oz.) Can Chickpeas, drained
Couscous:
2 Cups Couscous (Durum Wheat Semolina)
2 Tbsp. Olive Oil
½ tsp. Salt
3 Cups Boiling Water
Harissa Yogurt:
1 Cup Greek Yogurt
2 Tbsp. Harissa Paste
½ Cup Mint Leaves
¼ Cup Pomegranate Seeds
Lamb Tagine:
In a small bowl, steep saffron with 2 Tbsp. boiling water. Set aside.
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.
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.
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. Harissa Yogurt: 6. 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.
