Moroccan Lamb Tagine with Couscous Lamb and Chickpea Stew with Couscous
Serve the child a small mound of plain couscous, a few pieces of lamb, and a spoonful of the carrot and chickpea mixture (without the sauce), all cut into small, safe pieces.
Ingredients
Kid-Friendly Version
Serve the child a small mound of plain couscous, a few pieces of lamb, and a spoonful of the carrot and chickpea mixture (without the sauce), all cut into small, safe pieces.
Recipe
Cut the lamb shoulder into 3 cm cubes and season with salt, pepper, cumin, turmeric, and cinnamon. Set aside for 10 minutes.
Heat olive oil in a large pot or Dutch oven over medium-high heat for 1 minute.
Sear the lamb cubes in batches for 3–4 minutes per side until browned, then transfer to a plate.
Reduce heat to medium, add diced onion and grated ginger to the pot, and sauté for 3 minutes until softened and fragrant.
Add minced garlic and tomato paste, stir for 1 minute, then pour in the chicken broth and bring to a simmer.
Return the lamb to the pot, add diced carrots, drained chickpeas, and raisins. Cover and simmer on low for 30–35 minutes until the lamb is tender and the sauce thickens.
While the tagine simmers, prepare the couscous: place 200 g couscous in a bowl, pour over 250 ml boiling water, cover, and let stand for 5 minutes. Fluff with a fork.
Stir in half of the chopped cilantro, then serve the tagine over the couscous and garnish with remaining cilantro.
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