Ingredients:

– 2 pounds (900 g) lamb shoulder, cut into cubes
– 2 tablespoons olive oil
– 1 large onion, thinly sliced
– 4 garlic cloves, minced
– 2 teaspoons ground cumin
– 2 teaspoons ground coriander
– 1 teaspoon ground ginger
– 1 teaspoon ground cinnamon
– 1/2 teaspoon ground turmeric
– 1/4 teaspoon cayenne pepper (optional, for heat)
– 1 cup diced tomatoes (canned or fresh)
– 1/2 cup dried apricots, halved
– 1/2 cup dried prunes, halved
– 1/4 cup golden raisins
– 2 cups vegetable or chicken broth
– Salt and pepper, to taste
– Fresh cilantro, chopped (for garnish)

Instructions:

1. Begin by heating the olive oil in a large, heavy-bottomed pot or tagine over medium-high heat. While the pot heats up, take a moment to pat the lamb cubes dry with a paper towel to ensure a beautiful sear.

2. Working in batches, brown the lamb cubes on all sides. This step is crucial in developing layers of flavor that will infuse the tagine. Remove the browned lamb from the pot and set it aside momentarily.

3. In the same pot, cook the sliced onions until they become soft and translucent. Add the minced garlic and cook for another minute until fragrant. At this point, a symphony of aromas should permeate your kitchen, hinting at the delightful flavors that lie ahead.

4. Dust the onion and garlic mixture with cumin, coriander, ginger, cinnamon, turmeric, and cayenne pepper. Allow the spices to toast for a moment, releasing their wonderful oils and enhancing their flavors.

5. Return the beautifully seared lamb to the pot, followed by the diced tomatoes, dried apricots, dried prunes, and golden raisins. Gently stir everything together until well combined, ensuring that the lamb is coated in the aromatic spices.

6. Pour in the vegetable or chicken broth, season with salt and pepper, and bring the liquid to a gentle simmer. Cover the pot with a lid, lower the heat to low, and let it cook slowly for 2 to 3 hours. The long, slow cooking process will transform the lamb into tender morsels that melt in your mouth.

7. While the lamb tagine cooks, let’s prepare the fluffy couscous. In a separate pot, bring the vegetable or chicken broth to a boil along with the butter and a pinch of salt. Remove the pot from heat, add the couscous, and give it a quick stir. Cover the pot with a lid, let it sit for about 5 minutes, and then fluff the couscous with a fork to separate the grains.

8. Once the lamb is fork-tender and infused with the rich Moroccan flavors, it’s time to assemble the dish. Serve generous portions of steaming couscous on individual plates, and ladle the fragrant lamb tagine over the couscous. The flavors should seamlessly mingle, creating a truly satisfying experience for your taste buds.

9. Garnish each plate with a sprinkle of fresh chopped cilantro, allowing its refreshing aroma to complement the flavors of the tagine. Serve immediately and savor every bite, relishing the essence of Morocco that lingers on your palate.

Tips and Variations:

– For a vegetarian twist, substitute the lamb with chickpeas or a medley of vegetables like carrots, butternut squash, zucchini, and bell peppers.
– If you prefer a sweeter tagine, add a tablespoon of honey or a drizzle of pomegranate molasses for a delightful balance of flavors.
– Don’t be afraid to experiment with the spices. Adjust the heat level by adding or reducing the amount of cayenne pepper to suit your taste.
– This tagine tastes even better the next day, as the flavors intensify. Consider making it ahead of time and reheating it gently to enjoy its full potential.

May every bite of this Moroccan Lamb Tagine with Couscous transport you to the vibrant streets of Marrakech, where you can savor the beauty of Morocco through its exceptional cuisine. Enjoy the feast, and let the flavors speak to your soul.