Moroccan turkey-ham tagine
Extra lean sliced turkey ham
1 pound(s), trimmed and cut into 3/4-inch cubes
1 medium clove(s), chopped
Canned beef broth
2 cup(s), low-sodium
Raw sweet potato(es)
1 large, cut into 3/4-inch chunks
1 large, white, cut into 3/4-inch chunks
15 piece(s), pitted, halved
¼ tsp, 1 (3 x 1/2- inch) strip
⅛ tsp, (optional)
2 Tbsp, chopped fresh
- Combine the turkey ham, curry powder, cinnamon, and ginger in a bowl and toss to coat the meat.
- Heat the oil in a nonstick Dutch oven over medium heat. Add the garlic and cook, stirring, until fragrant. Add the turkey ham and cook until lightly browned. Add the broth, scraping up the browned bits from the bottom of the pan. Bring to a boil, then stir in the sweet potato, onion, prunes, and lemon zest. Cover, reduce the heat, and simmer, stirring after 20 minutes, until the sweet potato and onion are tender, about 30 minutes.
- To make the couscous, bring the water to a boil in a small saucepan. Remove the pot from the heat and stir in the couscous, coriander, turmeric (if using), and almonds. Cover and set aside to steep at least 5 minutes. Stir in the cilantro. Spoon the couscous onto a platter, making a well in the center, and mound the tagine inside the well.