Ingredients

Ingredients

• 2 pounds boneless lamb shoulder, trimmed of fat (about 1 1/2 pounds)
• 1 teaspoon ground turmeric
• 1 teaspoon ground ginger
• 1 1/4 teaspoons salt
• 2 tablespoons vegetable oil
• 1 1/2 cups diced onions
• 3 large garlic cloves, minced
• 1 cup chicken broth
• 8 threads Spanish saffron, crushed
• 16 fresh cilantro sprigs, tied together with a cotton string

• 1 cup dried, pitted apricots
• 1/2 cup golden raisins
• 1 onion, halved and thinly sliced
• 2 tablespoons honey
• 1 teaspoon ground cinnamon
• 1/2 teaspoon freshly ground pepper
• Cilantro sprigs, for garnish
• Moroccan Vegetable Couscous, recipe follows
• Moroccan Yogurt with Preserved Lemon Dip, recipe follows

MOROCCAN VEGETABLE COUSCOUS:

• 1 red bell pepper, halved
• 1 red onion, peeled and quartered
• 6 tablespoons olive oil
• 3/4 pound fine-grain couscous, (dried but not processed)
• 2 small carrots, peeled and sliced into 1/4-inch thick slices
• 1/4 pound cauliflower florets, cut into quarters
• 1 teaspoon minced garlic
• 1 zucchini, quartered lengthwise and sliced
• 1 (14.5-ounce) can diced tomatoes and their juices

• 1 (16-ounce) can garbanzo beans, drained and rinsed well
• 1/4 teaspoon ground cumin
• 1/2 teaspoon turmeric
• 1/8 teaspoon ground cinnamon
• 2 1/2 teaspoons salt
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons chopped fresh parsley leaves
• 1 tablespoon butter
• 1/4 cup sliced almonds

MOROCCAN YOGURT WITH PRESERVED LEMON DIP:

• 1 cup yogurt
• 1 cup sliced cucumber
• 1/4 cup mint, chopped

• 3 tablespoons preserved lemon, minced, skin only
• Salt and freshly ground black pepper

Description

Cooking Channel Serves Up This Moroccan Lamb Tagine With Honey And Apricots Recipe Recipe From Emeril Lagasse Plus Many Other Recipes At CookingChannelTV.com.

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