Lamb Tagine With Jeweled Couscous and Dukkah. Credit: Francis
FOR THE LAMB
Boneless lamb shoulder: 900 g (cut into 5 cm cubes)
Ras El Hanout: 45 ml
Extra virgin olive oil: 45 ml
FOR THE TAGINE
Extra virgin olive oil: 30 ml
Large white onion: 1 (diced)
Garlic cloves: 6 (minced)
Ginger: 1 piece (5 cm, diced)
Ras El Hanout: 15 ml
Tomato paste: 60 ml
Fresno chile: 1/2 (diced)
Preserved lemon: 1/2 (flesh finely chopped and peel reserved)
Cilantro: 1/2 bunch (leaves and stems roughly chopped)
Kosher salt: 15 ml
Dry white wine: 240 ml
Chicken stock: 950 ml
Dried apricots: 80 g
FOR THE CRACKED OLIVE SESAME-ALMOND DUKKAH
Kalamata olives: 60 g (pitted)
Castelvetrano olives: 60 g (pitted)
Scallions: 2 (thinly sliced)
Cilantro: 1/2 cup (chopped)
Preserved lemon: 1
Extra virgin olive oil: 30 ml
Almonds: 60 g (sliced)
Sesame seeds: 30 g
Kosher salt: to taste
FOR THE JEWELED COUSCOUS
Couscous: 360 g
Stock: 480 ml
Saffron: 1 tbsp
Warm water: 30 ml
Kosher salt: 30 ml
Parsley leaves: 15 g (picked)
Cilantro leaves: 15 g (picked)
Dill leaves: 15 g (picked)
Scallions: 60 g (thinly sliced)
Lemon zest: 1
Pomegranate seeds: 60 g
Serrano chile: 15 ml (finely diced)
Extra virgin olive oil: 45 ml
- Place the lamb in a large bowl and toss with the ras el hanout and olive oil.
- Cover and refrigerate for at least 4 hours, or overnight.
- Place a large Dutch oven over medium-high heat and add the olive oil.
- When shimmering, sear the lamb on all sides until well browned, about 6 minutes.
- Transfer the lamb to a bowl and set aside.
- Carefully remove all but about 30 ml of fat from the pot.
- Return the pot to medium heat and add the onion, garlic, and ginger.
- Cook until fragrant, about 2 minutes.
- Stir in the ras el hanout and tomato paste and cook, stirring, until the paste darkens slightly, about 2 minutes.
- Add the Fresno chile, preserved lemon flesh, cilantro, and salt.
- Pour in the wine and chicken stock, then stir in the apricots and reserved lamb along with any accumulated juices.
- Bring to a boil, then cover and reduce to a low simmer.
- Cook until the lamb is very tender, about 2 hours.
- Let cool slightly.
- Remove the lamb and about half of the apricots and set aside.
- Using an immersion blender, blend the remaining sauce until smooth.
- Return the pot to medium heat and simmer until reduced by half and glossy, about 10 minutes.
- Taste and adjust seasoning.
- Return the lamb and apricots to the sauce and simmer gently until warmed through.
Make-ahead note:
The tagine can be made up to 2 days in advance. Cool completely, refrigerate, and reheat gently before serving. The flavor improves with time.
- Using the flat side of a chef’s knife or a plate, press down on the olives to open them.
- Tear in half, discard the pits, and place in a bowl.
- Add the scallions and chopped cilantro.
- Remove the flesh from the preserved lemon and reserve it for another use.
- Thinly slice the rind and add it to the olive mixture.
- Add 15 ml of the olive oil and toss to combine.
- Heat the remaining olive oil in a shallow pan over medium-high heat.
- Add the almonds and sesame seeds and cook, stirring, until golden, about 2 minutes.
- Transfer to paper towels to drain and season with salt.
Make-ahead note:
The toasted nut-seed mixture can be made up to 2 days in advance and stored separately. Combine with the olive mixture just before serving.
- Bloom the saffron in the warm water for 2 to 3 minutes.
- Spread the couscous evenly in a shallow pan.
- Bring the stock to a rapid simmer, remove from the heat, and stir in the bloomed saffron.
- Pour the saffron stock over the couscous, stir, cover tightly, and let sit for 10 minutes.
- Fluff the couscous with a fork.
- Add the parsley, cilantro, dill, scallions, lemon zest, pomegranate seeds, serrano chile, olive oil, and salt.
- Mix gently until well combined.
- Spoon the lamb tagine into a serving dish and top with the cracked olive sesame-almond dukkah and fresh cilantro leaves.
- Serve the jeweled couscous alongside.
