Spicy Harissa Lamb and Apricot Tagine with Almond Couscous

Instructions

1. 1

   Cut the lamb shoulder into 2-inch cubes. Season generously with salt and black pepper.

2. 2

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

   ~10 min
3. 3

   Add the chopped onions to the same pot and cook until softened and slightly caramelized, about 8-10 minutes.

   ~10 min
4. 4

   Stir in the minced garlic and grated ginger, and cook for 1 minute until fragrant.

   ~1 min
5. 5

   Add the harissa paste, cumin, coriander, cinnamon stick, and turmeric. Cook for 2 minutes, stirring constantly, to toast the spices.

   ~2 min
6. 6

   Return the seared lamb to the pot. Add the halved dried apricots, diced tomatoes, and beef broth. Stir to combine.

7. 7

   Bring the mixture to a simmer, then reduce heat to low, cover, and cook for 2-2.5 hours, or until the lamb is very tender and falling apart. Stir occasionally.

   ~150 min
8. 8

   While the tagine is cooking, prepare the couscous. In a saucepan, bring the vegetable broth to a boil.

9. 9

   Stir in the couscous, cover, remove from heat, and let stand for 5 minutes. Fluff with a fork.

   ~6 min
10. 10

    Stir the toasted sliced almonds into the fluffed couscous.

    ~1 min
11. 11

    Once the lamb is tender, remove the cinnamon stick from the tagine. Stir in the chopped fresh cilantro.

12. 12

    Taste and adjust seasoning with salt and pepper if needed.

13. 13

    Serve the spicy harissa lamb and apricot tagine hot over the almond couscous.