Spiced Lamb and Fig Tagine with Saffron Couscous

Instructions

1. 1

   Trim excess fat from the lamb shoulder and cut into 1.5-inch cubes. Season generously with salt and pepper.

   ~5 min
2. 2

   Heat olive oil in a large pot or Dutch oven over medium-high heat. Brown the lamb cubes in batches until golden brown on all sides. Remove lamb from the pot and set aside.

   ~15 min
3. 3

   Add chopped onions to the pot and cook until softened and translucent, about 5-7 minutes.

   ~7 min
4. 4

   Stir in minced garlic and grated ginger, and cook for another minute until fragrant.

   ~1 min
5. 5

   Add cumin, coriander, turmeric, and cinnamon stick to the pot. Toast the spices for about 30 seconds until fragrant.

   ~1 min
6. 6

   Return the browned lamb to the pot. Add halved dried figs, chicken broth, and honey. Stir to combine.

   ~3 min
7. 7

   Bring the mixture to a simmer, then reduce heat to low, cover, and cook for 1.5 to 2 hours, or until the lamb is very tender.

   ~120 min
8. 8

   While the tagine is simmering, prepare the saffron couscous. In a medium bowl, combine couscous and saffron threads. Pour over boiling water and stir in butter and a pinch of salt.

   ~2 min
9. 9

   Cover the couscous and let it stand for 5-7 minutes, or until the liquid is absorbed. Fluff with a fork.

   ~7 min
10. 10

    Once the lamb is tender, remove the cinnamon stick from the tagine. Adjust seasoning with salt and pepper if needed.

    ~2 min
11. 11

    Stir in fresh chopped cilantro just before serving.

    ~1 min
12. 12

    Serve the spiced lamb and fig tagine hot over the saffron couscous.