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Photo of Lamb tagine with lemon and olives by WW

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

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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