Lamb Tagine with Lemon and Olives
3
Points®
Total time: 3 hr 32 min • Prep: 32 min • Cook: 3 hr • Serves: 2 • Difficulty: Easy
Spoon this tasty Moroccan stew over Israeli couscous. For extra flavor, toast the couscous in a skillet first, then cook it according to package directions.
Ingredients
Kosher salt
¼ tsp(s), or to taste
Black pepper
¼ tsp(s), divided
Olive oil
1 tsp(s)
Sweet onions
1 small, chopped
Fresh garlic scapes
1 medium, minced
Ground cumin
1 tsp(s)
Paprika
¾ tsp(s)
Cayenne pepper
⅛ tsp(s)
Fat-free reduced sodium chicken broth
1 cup(s)
Canned unsalted tomato paste
⅔ tbsp(s)
Carrots
1 medium, cut into 1-inch chunks
Butternut squash
½ pound(s), peeled, and seeded
Fresh tomatoes
1 small, chopped
Frozen green peas
¼ cup(s)
Castelvetrano whole olives
6 olive(s), sliced
Fresh lemon juice
1½ tsp(s)
Almonds
2 tbsp(s), whole, chopped
Dried mint
1 tsp(s)
Lamb, leg, lean, trimmed
½ pound(s), cut into 1 1/2 chunks
Instructions
1
Sprinkle lamb with 1/8 tsp salt and 1/8 tsp black pepper. In a medium heavy nonstick skillet over medium-high heat, warm oil. Add lamb and cook until browned on all sides, about 5 minutes. Transfer to a plate.
2
Reduce heat to medium. Add onion and cook, stirring, until softened, about 5 minutes. Add garlic, cumin, paprika, and cayenne and cook, stirring constantly, until fragrant, about 30 seconds. Stir in 1/4 cup broth and tomato paste until blended; cook, stirring, 1 minute.
3
In a 2-qt slow cooker, combine carrot and onion mixture. Top with lamb, squash, and chopped tomato. Sprinkle with remaining 1/8 tsp salt and 1/8 tsp black pepper. Pour in remaining 3/4 cup broth. Cover and cook until lamb and vegetables are fork-tender, 3 to 4 hours on High or 6 to 8 hours on Low.
4
About 15 minutes before cooking time is up, stir in peas, olives, and lemon juice. Spoon stew evenly into 2 large shallow bowls. Sprinkle with almonds. With fingers, crush mint and sprinkle over stew.
5
Per serving: 1 1/2 cups stew and 1 tbsp almonds
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