Thursday: Lamb Tagine

The hubby and I really enjoy lamb.  When cooked right, you don't get a "gamey" taste at all.  This recipe sounds wonderful and received rave reviews.  Not sure about the cost of lamb, so I'll see if I can get it to stick to the $2.45 per person price tag.  I may also double this dish as well...some reviews said it would be a good idea!  :)  The couscous recipe follows (make double..it's that good!)


Going to follow this reviewers tips:

"This recipe was excellent. I doubled it. We served it over pearl couscous seasoned with cinnamon, a bay leaf, lemon zest, salt and broth. The only change I made was to add baby green beans (Trader Joe's) about 20 minutes before the tagine was finished. Great addition. Served it with a very nice Sextant zinfandel. For dessert, we made orange cardamom creme brulee. Will definitely make again, but next time, will include more good friends."

Lamb Tagine (recipe from Cooking Light)

Ingredients

• Cooking spray
• 1 (1-pound) boneless leg of lamb roast, trimmed and cut into 1/2-inch cubes
• 1/2 teaspoon kosher salt, divided
• 1 1/2 cups chopped onion
• 1 teaspoon ground cumin
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground red pepper
• 6 garlic cloves, coarsely chopped
• 2 tablespoons honey
• 1 tablespoon tomato paste
• 1/2 cup dried apricots, quartered
• 1 (14-ounce) can fat-free, lower-sodium beef broth

Preparation

1. Heat a Dutch oven over medium-high heat. Coat pan with cooking spray. Sprinkle lamb evenly with 1/4 teaspoon salt. Add lamb to pan; sauté 4 minutes, turning to brown on all sides. Remove from pan. Add onion; sauté for 4 minutes, stirring frequently. Add remaining 1/4 teaspoon salt, cumin, and next 3 ingredients (through garlic); sauté for 1 minute, stirring constantly. Stir in honey and tomato paste; cook 30 seconds, stirring frequently. Return lamb to pan. Add apricots and broth; bring to a boil. Cover, reduce heat, and simmer 1 hour or until lamb is tender, stirring occasionally.

Couscous Recipe:


2Tbs Butter
1/2 cup shallots finely chopped
1 1/2 cups Israeli (pearl) couscous
1/2 large cinnamon stick
1 fresh or dried bay leaf
1 3/4 cup chicken broth
1/2 tsp salt
1/4 cup parsley minced
zest of 1/2 lemon
1/4 cup raisins (optional)
black pepper (to taste)


Melt butter in a saucepan over medium heat.  Add shallots and saute until golden.  Add couscous, cinnamon stick and bay leaf, and stir often until couscous browns slightly.  Add broth and salt and bring to a boil.  Reduce heat to low, cover and simmer until liquid is absorbed and couscous is tender.  Remove from heat and stir in parsley, lemon zest (and raisins if using).  Season with black pepper to taste.