Lamb Tagine

1. 1

   Brown the chops on either side over medium high heat. Once browned, cover with the onions, garlic, Ras-el-Hanout, salt, pepper then tomatoes. If the pan looks a little dry, that is OK. The meat and tomatoes will give up some of their juices making a sauce. Reduce heat to low and cover to simmer. After about 30 minutes, remove the lid and stir up the onions, tomatoes and garlic to better blend the sauce. If mixture looks a little too dry, add 1/4 cup of chicken stock. Replace lid and let stew for another 30-45 minutes on low. (An alternative to simmering on the stove top is to place the tagine / dutch oven in the oven at a preheated 275 degrees.)

2. 2

   During the last 10 minutes of cooking prepare the cous cous. Usually is a cup of liquid (I use chicken stock) with a tablespoon of oil (there is enough salt in the tagine). Bring to a boil in the microwave or stovetop then pour over one cup of cous cous in a heat proof bowl (large enough to hold two cups) and cover with plastic wrap.

3. 3

   Serve the meat over the cous cous and spoon sauce over generously.

* Per serving · 4 servings · Values may vary.

No additional tips available.