This recipe utilizes gluten-free couscous to put Moroccan food back on the dinner table for families that follow a gluten-free diet. Normally tagine involves stew meat and long cooking times; lean ground lamb provides a handy shortcut in this quick version. You can use any type of balsamic vinegar you have on hand – aged, not aged, fruit flavoured or plain.
Quick Moroccan Lamb Tagine
Serves: 6 | Ready in: 45 minutes | Skill level: Intermediate
- 2 tbsp (25 mL) olive oil
- 2 cups (500 mL) chopped onions
- 3 carrots, chopped
- 2 cloves garlic, chopped
- 1-1/2 tsp (7 mL) cumin
- 1-1/2 tsp (7 mL) paprika
- 1/2 tsp (2 mL) cinnamon
- 1 pkg PC® Lean Ground Australian Lamb, about 375 g
- 1 pkg (900 mL) PC® Blue Menu Chicken Broth
- 1/3 cup (75 mL) dried apricots, cut in half
- 1-1/3cups (325 mL) PC® Gluten-Free 100% Corn Couscous
- 1 tsp (5 mL) balsamic vinegar
- 3/4 tsp (4 mL) salt
- 1/4 tsp (1 mL) freshly ground black pepper
- In a large nonstick frying pan, heat oil over medium heat; cook onions and carrot for 5 to 7 minutes or until softened and starting to brown. Stir in garlic; cook for 1 minute. Add cumin, paprika, and cinnamon; cook for 1 minute, stirring. Add lamb; cook for 6 to 7 minutes, breaking up with a spoon, or until no longer pink. Add chicken broth and apricots. Bring to a boil. Reduce heat to medium-low; simmer uncovered for 10 minutes or until mixture has thickened slightly.
- Meanwhile, in a small saucepan bring 1-1/3 cups (325 mL) water to a boil. Remove from heat. Stir in couscous, cover and set aside for 5 minutes. Fluff with a fork.
- Stir vinegar, salt, and pepper into lamb mixture. Serve over couscous. Garnish with chopped coriander, if desired.
Recipe courtesy of President’s Choice