Ingredients

Tagine 2 lb. lamb cubes for stew ~ Kosher salt 4 Tbsp. extra-virgin olive oil, divided 1 lb. parsnips (about 5), peeled and cut into 1-inch chunks 2 large sweet potatoes, peeled and cut into 1½-inch chunks 2 celery ribs, cut into 1-inch-thick slices 2 onions, cut into 1-inch cubes 4 cloves garlic, minced 1 Tbsp. ground cumin, preferably ground from whole seeds toasted in a dry skillet 1 Tbsp. ground coriander ½ tsp. ground allspice 1½ cups beef broth 1 can (14.5 ounces) diced tomatoes, with their juice 1 tsp. coarsely ground black pepper 1 cinnamon stick, about 3 inches long 1 dried red chile pepper ¼ cup ground toasted almonds ~ Juice and finely grated zest of ½ lemon Couscous 2½ cups water 2 cups couscous ¼ cup chopped fresh Italian (flat-leaf) parsley or fresh cilantro, or a mixture of the two, for garnish

Description

Tagine 2 Lb. Lamb Cubes For Stew ~ Kosher Salt 4 Tbsp. Extra-virgin Olive Oil, Divided 1 Lb. Parsnips (about 5), Peeled And Cut Into 1-inch Chunks

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