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1
Cut lamb into 1 1/2-inch cubes and place in a medium-sized bowl.
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2
Season the lamb with turmeric, ginger and 1/2 teaspoon salt.
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3
Heat a tagine or Dutch oven over high heat.
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4
Add 1 tablespoon of the vegetable oil and half of the seasoned lamb.
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5
Cook the lamb until browned on all sides, 2 to 3 minutes.
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6
Using a slotted spoon, remove the lamb from the pan and set aside.
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7
Repeat with remaining oil and lamb.
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8
Return the seared lamb to the pan and add the diced onions.
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9
Cook, stirring to get the browned bits off the bottom of the pan, for 3 to 4 minutes.
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10
Add the garlic and cook for 1 minute.
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11
Add the chicken broth, saffron, and cilantro bundle and bring the mixture to a boil.
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12
Reduce the heat to medium-low and cook, covered, for 1 1/2 hours, or until the meat is tender.
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13
Pour 1 cup of boiling water over the apricots and raisins and let sit for 20 minutes.
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14
Strain and set the fruit aside.
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15
Using a slotted spoon, remove the meat, place it on a clean plate, and keep warm.
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16
Bring the remaining liquid in the pan to a simmer.
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17
Add the sliced onions, apricots, raisins, honey, cinnamon, ground pepper, and 3/4 teaspoon salt.
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18
Return the liquid to a simmer and cook for 6 to 8 minutes, or until mixture is slightly thickened.
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19
Add the cooked lamb back into the sauce and cook to heat through, about 2 minutes.
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20
Garnish with fresh cilantro sprigs.
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21
Serve with Moroccan Vegetable Couscous and Moroccan Yogurt with Preserved Lemon Dip.
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22
Preheat oven to 425 degrees F.
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23
Toss the red pepper halves and onion quarters with 2 tablespoons of the olive oil in a medium bowl.
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24
Arrange pepper and onion, cut sides down, on a small baking sheet, drizzling any remaining olive oil onto the baking sheet as well.
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25
Roast for 20 to 25 minutes, or until the skin is browned and bubbly.
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26
Peel, seed, and dice the red bell pepper and dice the onion.
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27
Set aside.
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28
Rinse the couscous in a fine-meshed strainer under cold running water until completely soaked.
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29
Drain and place in a medium bowl.
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30
Allow couscous to stand and swell for 5 minutes.
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31
Arrange a vegetable steamer or other steamer insert with small holes in a large stockpot with water, making sure the water doesn't touch the bottom of the steamer.
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32
Bring the water to a boil and add the couscous to the vegetable steamer.
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33
Cover tightly and steam for 30 to 40 minutes, or until tender and fluffy.
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34
Remove from the steamer, drizzle with 2 tablespoons of olive oil and fluff with a fork.
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35
Cover to keep warm and set aside.
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36
Heat the remaining 2 tablespoons of olive oil in a large saute pan over medium-high heat.
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37
Add the carrots and cauliflower, and cook until lightly brown and softened, about 7 minutes.
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38
Add the garlic, zucchini, tomatoes and juices, garbanzo beans, chopped red onion and bell pepper, cumin, turmeric, cinnamon and salt and pepper.
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39
Bring mixture to a boil, cover, and reduce heat to medium.
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40
Cook until vegetables are tender, about 7 to 10 minutes.
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41
Adjust the seasonings with the salt and pepper.
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42
Remove from the heat, stir in the parsley, and cover to keep warm.
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43
In a small skillet heat the butter over medium heat.
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44
When foamy, add the almonds and cook until toasted, about 2 minutes.
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45
Remove from the heat and set aside.
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46
Arrange the couscous on a large serving platter and top with the vegetable mixture, tossing gently.
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47
Sprinkle toasted almonds over the top and serve immediately.
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48
Put the yogurt in a cheesecloth lined strainer over a bowl.
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49
Cover and refrigerate overnight to drain.
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50
Put the drained yogurt in a medium bowl and stir in the cucumber, mint, and lemon.
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51
Taste and adjust seasoning with salt and pepper.
