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Moroccan turkey-ham tagine

13
Points®
Total Time
1 hr 15 min
Prep
20 min
Cook
55 min
Serves
4
Difficulty
Moderate
This spiced Moroccan stew is mounded in a well of couscous, creating a richly flavored meal. Tagine is a name for both the dish and the type of vessel it is traditionally cooked in. We use a Dutch oven, which is a good stand-in, for this simmered stew. Although curry powder is a spice mix native to the Indian subcontinent, it contains all of the spices integral to Middle Eastern cooking as well. Turkey ham is turkey that has been processed to taste like ham. It contains considerably less fat than most of the meats typically used in tagines or stews. And because it is precooked, it also cuts preparation time to a fraction of conventional recipes.

Ingredients

Extra lean sliced turkey ham

1 pound(s), trimmed and cut into 3/4-inch cubes

Curry powder

1 tsp

Ground cinnamon

½ tsp

Ground ginger

½ tsp

Olive oil

½ Tbsp

Garlic

1 clove(s), chopped

Canned beef broth

2 cup(s), low-sodium

Uncooked sweet potato

1 large, cut into 3/4-inch chunks

Onion

1 large, white, cut into 3/4-inch chunks

Prunes

15 piece(s), pitted, halved

Lemon zest

¼ tsp, 1 (3 x 1/2- inch) strip

Water

1½ cup(s)

Uncooked couscous

1 cup(s)

Ground coriander

½ tsp

Ground turmeric

⅛ tsp, (optional)

Slivered almonds

2 Tbsp

Cilantro

2 Tbsp, chopped fresh

Instructions

  1. Combine the turkey ham, curry powder, cinnamon, and ginger in a bowl and toss to coat the meat.
  2. 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.
  3. 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.

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