Lamb tagine with lemon and olives
5
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, first toast the couscous in a skillet, then cook it according to package directions.
Ingredients
Uncooked lean and trimmed lamb leg
8 oz, cut into 1 1/2 inch chunks
Castelvetrano olives
1 oz, (2 tablespoons), pitted, sliced
Kosher salt
¼ tsp, or to taste
Black pepper
¼ tsp
Olive oil
1 tsp
Uncooked onion
1 small, chopped
Garlic
1 large clove(s), minced
Ground cumin
1 tsp
Paprika
¾ tsp
Cayenne pepper
⅛ tsp
Chicken broth
1 cup(s)
Tomato paste
2 tsp
Carrots
1 medium, cut into 1-inch chunks
Uncooked butternut squash
½ pound(s), peeled and seeded, cut into 1-inch chunks
Tomato
1 small, cored and chopped
Frozen green peas
¼ cup(s)
Fresh lemon juice
1½ tsp
Almonds (dry-roasted or raw, unsalted, no sugar added)
2 Tbsp, whole, chopped
Dried mint
1 tsp
Instructions
1
Sprinkle lamb with 1/8 teaspoon salt and 1/8 teaspoon pepper. Heat oil in medium heavy nonstick skillet over medium-high heat. Add lamb and cook until browned on all sides, about 5 minutes. Transfer to plate.
2
Reduce heat to medium. Add onion to skillet 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
Combine carrot and onion mixture in 2-quart slow cooker. Top with lamb, squash, and chopped tomato. Sprinkle with remaining 1/8 teaspoon salt and 1/8 teaspoon pepper. Pour in remaining 3/4 cup broth. Cover and cook until lamb and vegetables are fork-tender, 3-4 hours on High or 6–8 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 tablespoon almonds
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