• 4 lbs. fat-trimmed boned lamb shoulder or other cut suitable for stewing, rinsed and cut into 1 1/2-inch chunks
  • 2 onions (8 oz. each), peeled and thinly sliced
  • 4 cloves garlic, peeled and minced
  • 1 tablespoon paprika
  • 1 tablespoon ground cumin
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cinnamon
  • 1 teaspoon minced fresh ginger
  • ½ teaspoon cayenne
  • teaspoon ground cardamom
  • 2-½ cups low-fat chicken broth
  • 1 can (14-1/2 oz.) diced tomatoes
  • 2 tablespoons tomato paste
  • Salt and fresh-ground pepper
  • Fluffy couscous
  • cup pitted kalamata olives
  • cup chopped fresh cilantro


Brown lamb. Discard all but 2 tablespoons fat from the pan.

Add onions and garlic to pan; stir often over medium heat until onions begin to get limp, 3 to 5 minutes. Add paprika, cumin, turmeric, cinnamon, ginger, cayenne, and cardamom; stir until very fragrant, about 30 seconds. Add broth, tomatoes (including juices), and tomato paste. Bring to a boil over high heat. Reduce heat, cover, and simmer, stirring occasionally, until lamb is tender when pierced, about 1 hour. Skim off and discard any fat. Add salt and pepper to taste.

On dinner plates or a large rimmed platter, mound couscous and form a well in the center. With a slotted spoon, transfer lamb and vegetables to well. Measure pan juices; if less than 3 cups, add water to make that amount, return to pan, and bring to a boil over high heat. Add salt to taste. Pour juices into a bowl and pass to add to taste. Scatter olives and cilantro over lamb; garnish as desired.

Nutritional Information
Per serving of tagine: 737 cal., 48% (351 cal.) from fat; 80 g protein; 39 g fat (14 g sat.); 13 g carbo (2.2 g fiber); 504 mg sodium; 266 mg chol.
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