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    from "Real SimpleŽ magazine"

    You can use leg of lamb instead of lamb loin in this recipe. Although both cuts are relatively expensive, they become exceptionally tender after a short amount of cooking time.

    Hands-on time: 50 minutes
    Total time: 2 hours (includes marinating)

    Makes 6-8 servings

    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

    Print recipe

    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.
    To freeze:
    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.
    To reheat:
    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.

    CALORIES 460 (35% from fat); FAT 16g (sat 5g); PROTEIN 38g; CHOLESTEROL 90mg; SODIUM 580mg; FIBER 4g; CARBOHYDRATE 34g

    Product nutrition and information
     Quantity Ingredients Est.Price
      Choice Lamb Loin Chop - $13.99/lb
     1.5", USDA Choice, Standard Pack
      Organic Yellow Onion, Medium - $1.99/lb
      Cal-Organic Organic Carrots, Bag - $1.99/ea Save! 2 for $3.00
     1 lb
      Lemons - $0.95/ea Save! 6 for $5.40
     Farm Fresh, Med
      Ginger Root - $3.99/ea
    Earliest Delivery Sat 4/19
      FreshDirect Chicken Stock - $3.49/ea
      Bel Aria Plain Couscous - $2.99/ea
      Cilantro - $1.99/ea Save! 2 for $3.00
     Farm Fresh
      Italian Parsley - $1.99/ea
     Farm Fresh
    Pitted Kalamata Olives - $8.99/lb
    You May Already Have
      FreshDirect Ground Cumin - $3.79/ea
      FreshDirect Ground Cinnamon - $3.59/ea
      FreshDirect Andalusian Sweet Paprika - $3.79/ea
      FreshDirect Turmeric - $3.59/ea
      FreshDirect Cayenne Pepper - $3.59/ea
      Garlic - $3.99/lb
     Farm Fresh, Med
      Bel Aria Extra-Virgin Olive Oil - $11.29/ea
      Morton's Coarse Kosher Salt - $2.69/ea
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