eps_moroccan-lambThis deliciously spiced Moroccan style recipe gives you maximum flavor and satisfaction in minimal time. Inspired by the traditional Moroccan tagines, but made in a fraction of the time, this recipe combines the best of both worlds. You’re only 20 minutes away from a healthy, protein packed, delicious meal! Lean lamb provides iron and protein, turmeric acts as an anti-inflammatory agent, whole wheat couscous gives your body complex, whole grain carbohydrates, and olive oil delivers heart healthy fats and allows your body to absorb all the vitamins and minerals from your food.

Serves: 4

Total Time: 20 minutes

Ingredients:

  • ¾ pound lean lamb, cut ½ inch thick, then into 1-2 inch long pieces
  • 1 teaspoon Garam Masala spice powder
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground turmeric
  • ½ teaspoon ground cumin
  • 1 teaspoon salt
  • 1-2 tablespoons olive oil
  • 4 garlic cloves, minced
  • 1 red chili, deseeded and minced (leave some or all seeds in if you like it spicy)
  • 5 scallions, white and green parts, chopped
  • 1 cup cherry or grape tomatoes
  • 1 cup dry whole wheat couscous
  • 1 tablespoon butter (optional)
  • Salt and pepper to taste
  • 1 small handful pistachio nuts, roughly chopped
  • 1 small handful fresh cilantro leaves, roughly chopped
  • ¼ cup whole milk yogurt, to serve
  • Fresh lemons, to serve

Directions:

  1. Toss the sliced lamb with the Garam Masala, cinnamon, turmeric, cumin, and salt to combine, so the meat is evenly coated.
  2. In a skillet, heat 1 tablespoon olive oil over medium high heat. Add ½ the lamb in an even layer, being careful to not crowd the pan, and allow to brown on each side for 1-2 minutes until golden brown. When cooked on both sides, remove to a bowl, and cook the rest of the lamb in the same way.
  3. Remove all the lamb to a bowl and set aside. Add 1 more tablespoon olive oil to the same skillet where you cooked the lamb, then add the garlic, chili, scallions, and tomatoes. Add ½ cup water to deglaze the pan, stirring well to get all the caramelization.
  4. Mash the tomatoes slightly with a potato masher or a spatula to break them up a bit. Cook for 1-2 minutes. Turn off the heat, add the meat back to the skillet along with any juices, and stir everything to combine.
  5. Bring 1 ½ cups of water to a boil, and add the butter (if using) and a pinch of salt and pepper. Add the dry couscous, stir to combine, cover with a lid, and turn off the heat. Allow to steam for 5 minutes. Fluff with a fork, stir in the cilantro, then spread the couscous over a platter.
  6. Pour the meat with all the vegetables and juices over the couscous. Garnish with the pistachios and extra cilantro if desired. Drizzle over some yogurt if desired, and serve extra and lemons alongside. Enjoy!
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About The Author

Elizabeth is a graduate of Hamilton College and The French Culinary Institute, as well as an avid world traveler and dinner party hostess. For more information, visit her website: www.elizabethpalmerkitchen.com

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