Diva Dinner To Die For
The Dogtown Divas had another hit last night:
Lamb Tagine with Couscous
To prepare the meat:
Combine 2t paprika, 1/4t ground turmeric, 1/2t ground cumin, 1/4t ground cayenne, 1t ground cinnamon, 1t kosher salt and 2T olive oil in a big plastic bag.
Add 1 1/2lbs lamb loin, cut into pieces. Mix to coat, then marinate in the refrigerator for 1 to 12 hours.
To cook:
Heat 2T olive oil in a Dutch oven over medium heat. Add 1 yellow onion (thickly sliced) and 4 carrots (peeled into thin strips). Cook for about 15 minutes.
Transfer veggies to a plate and brown the lamb in the pot (do this in two batches).
Return all the lamb to the pot and add 1 clove garlic (sliced), 1T fresh ginger (grated), and the zest of 1 lemon (also grated). Stir to coat.
Return the onions and carrots to the pot. Add 32oz good chicken broth and bring to a boil. Then add 10oz couscous. Stir. Cover. Remove from heat and let sit for 10 minutes.
Just before serving, stir in 1/4c fresh cilantro (chopped), 1/4c fresh parsley (also chopped), and 1/4c kalamata olives (halved and pitted).
We had it with greek yogurt and marinated cucumbers on the side.
Oh, yes. And some fabulous red wine.
(Recipe and photo from "Meals Make Easy," by REAL SIMPLE.)
1:27:13 PM 
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