Lamb simmered with warm Moroccan spices and tomatoes, served over light cauliflower couscous for a rich yet low-carb take on a classic tagine.
Ingredients
1.5 lbs lamb shoulder or leg, cut into chunks
1 Tbsp butter or beef tallow (for cooking)
1 large onion, chopped
3 cloves garlic, minced
1 cup canned diced tomatoes (no added sugar)
1 tsp ground cinnamon
1 tsp ground cumin
1 tsp smoked paprika
½ tsp ground ginger
½ tsp coarse sea salt
½ tsp cracked black pepper
2 cups cauliflower florets (for couscous)
1 Tbsp extra virgin olive oil (for finishing)
Fresh cilantro or parsley, chopped (for garnish)
Macronutrients
Protein: 168g
Fat: 180g
Carbs: 28g
Preparation
Heat butter or tallow (1 Tbsp) in a large heavy pot or Dutch oven over medium-high heat. Add lamb chunks (1.5 lbs) and brown on all sides, about 6–8 minutes. Remove lamb and set aside.
In the same pot, sauté chopped onion (1 large) until translucent, about 4–5 minutes. Add minced garlic (3 cloves) and cook for 1 minute until fragrant.
Return lamb to the pot. Stir in diced tomatoes (1 cup), cinnamon (1 tsp), cumin (1 tsp), smoked paprika (1 tsp), ground ginger (½ tsp), salt (½ tsp), and pepper (½ tsp). Mix well.
Cover and simmer gently on low heat for 2 to 2.5 hours until lamb is tender and sauce is thickened.
Meanwhile, prepare cauliflower couscous by pulsing cauliflower florets (2 cups) in a food processor until grain-sized. Steam or sauté in a little butter or tallow until tender, about 5 minutes.
Serve lamb tagine over cauliflower couscous. Drizzle with extra virgin olive oil (1 Tbsp) and garnish with fresh cilantro or parsley.
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Dining and Cooking