Ingredients
- •3 lb boneless leg of lamb, cut into 2-inch chunks
- •2 tsp kosher salt
- •2 tsp ground cumin
- •1 tsp ground cinnamon
- •1 tsp ground ginger
- •½ tsp ground turmeric
- •¼ tsp saffron threads dissolved in 2 tbsp hot water
- •1 large onion, diced
- •4 cloves garlic, minced
- •2 preserved lemon rinds, chopped
- •1 cup green olives (Castelvetrano or picholine)
- •½ cup chicken stock
- •2 tbsp honey
- •For serving:
- •Fluffy couscous
- •¼ cup toasted slivered almonds
- •Fresh cilantro
- •Fresh mint
Instructions
1
Season lamb chunks with kosher salt, cumin, cinnamon, ginger, and turmeric.
2
Place in vacuum-seal bags with saffron water, diced onion, garlic, preserved lemon, olives, chicken stock, and honey.
3
Seal and preheat sous vide bath to 132°F (56°C).
4
Submerge and cook for 8 h until lamb is tender but still holds its shape.
5
When done, pour bag contents into a wide saucepan.
6
Simmer uncovered over medium heat for 10–15 min until the sauce reduces and thickens.
7
Taste and adjust with salt or honey for the sweet-savory-briny balance.
8
Mound couscous on a serving platter and spoon the lamb tagine over it.
9
Scatter toasted almonds, cilantro, and mint.
Notes
- •Preserved lemons are the soul of this dish - they add a fermented citrus depth nothing else can
- •The sauce should be thick enough to cling, not soupy - reduce until it coats a spoon
- •Saffron should be dissolved in hot water for at least 10 min before adding
- •This is traditionally cooked in a conical clay tagine but the sous vide method is more precise
Nutrition information
Calories
520 cal
Protein
42g
Fat
28g
Carbs
22g
Tags
moroccantaginebraisedelegant