Spicy Lamb Tagine with Couscous

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“Very, very good Moroccan stew over fluffy couscous.Delicious for dinner tonight!!Wonderfull change! from Reader's digest.”

Ingredients Nutrition


  1. Trim any fat off the lamb and cut it into 1 inch cubes.
  2. Put the meat, onions, garlic, cayenne pepper, cinnamon, ginger, paprika and saffron if using,into the bottom of a double boiler or a large saucepan, season to taste and add enough water to cover.
  3. Bring the contents to a boil, then cover the pan, reduce the heat to low, and simmer for 1 hour 30 minutes.
  4. Add the apricots, carrots,zucchini,tomatoes, coriander and parsley to the pan and cook, covered for a further 15 minutes.
  5. Meanwhile, following package directions, prepare enough couscous for 6 people.
  6. Add salt to taste.
  7. To serve, spoon the couscous onto serving dish, lift the lamb and vegetables from the pan with a slotted spoon and lay them on top of the couscous and sprinkle them with chopped coriander and parsley.
  8. Pour the broth into a jug or bowl to serve separately and let people help themselves at the table.

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