
Lamb tagine with lemon and olives
5
Point(s)
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(s)
8 oz, cut into 1 1/2 inch chunks
Castelvetrano whole olives
1 oz, (2 tablespoons), pitted, sliced
Kosher salt
¼ tsp, or to taste
Black pepper
¼ tsp
Olive oil
1 tsp
Uncooked onion(s)
1 small, chopped
Garlic
1 large clove(s), minced
Ground cumin
1 tsp
Paprika
¾ tsp
Cayenne pepper
⅛ tsp
Canned chicken broth
1 cup(s)
Canned tomato paste
2 tsp
Uncooked carrot(s)
1 medium, cut into 1-inch chunks
Uncooked butternut squash
½ pound(s), peeled and seeded, cut into 1-inch chunks
Fresh tomato(es)
1 small, cored and chopped
Frozen green peas
¼ cup(s)
Fresh lemon juice
1½ tsp
Almonds
2 Tbsp, chopped
Dried mint
1 tsp