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2 teaspoons paprika
1/4 teaspoon ground turmeric
1/2 teaspoon ground cumin
1/4 teaspoon ground cayenne
1 teaspoon ground cinnamon
1 teaspoon kosher salt
4 tablespoons olive oil
1 1/2 pounds lamb loin, cut into 1 1/2-inch pieces
1 yellow onion, thickly sliced
4 carrots, peeled into thin strips
1 clove garlic, finely chopped
1 tablespoon grated fresh ginger
Zest of 1/2 lemon, grated
1 32-ounce container low-sodium chicken broth
1 10-ounce box couscous
1/4 cup fresh cilantro leaves, roughly chopped
1/4 cup fresh flat-leaf parsley leaves,roughly chopped
1/4 cup kalamata olives, pitted and halved
|Combine the paprika, turmeric, cumin, cayenne, cinnamon, salt, and 2 tablespoons of the oil in a large resealable bag.
Add the lamb, seal, and shake to coat. Refrigerate for at least 1 hour and up to 12. Heat the remaining oil in a large
saucepan or Dutch oven over medium heat. Add the onion and carrots. Cook, stirring occasionally, for 15 minutes.
Transfer to a plate. Add some of the lamb to the pan, being careful not to crowd the pieces. Brown on all sides,
about 12 minutes total. Transfer to a plate. Repeat with the remaining lamb. Return all the lamb to the pot. Add
the garlic, ginger, and lemon zest and stir to coat. Return the onion and carrots to the pot, add the broth, and
bring to a boil. Stir in the couscous. Remove from heat, cover, and let rest for 10 minutes. Stir in the cilantro,
parsley, and olives. Divide among individual bowls.
Omit the cilantro, parsley, and olives. Let the tagine cool, then ladle it into large resealable bags,
filling each one halfway. Store for up to 3 months.
Thaw overnight in the refrigerator or thaw partially in the microwave. Warm in a covered saucepan over
medium-low heat for 20 minutes. Stir in the cilantro, parsley, and olives just before serving.
NUTRITION PER SERVING
CALORIES 460 (35% from fat); FAT 16g (sat 5g); PROTEIN 38g; CHOLESTEROL 90mg; SODIUM 580mg; FIBER 4g; CARBOHYDRATE 34g