Tajine with Lamb and Couscous

Ingredients

• 600 g lean lamb meat (boneless)
• 60 g Butter
• 1 pinch cinnamon
• pepper (ground)
• 1 tsp ground cumin
• 2 tbsp honey
• 1 lemon (juice)
• 250 g couscous (instant)
• Salt
• 2 golden raisins
• 1 tsp turmeric
• 2 tbsp pine nuts
• 2 tbsp pistachios
• 3 tbsp almonds (peeled)

Instructions

1. 1.

   Rinse the meat, pat dry and cut into larger pieces. Melt 3-4 tbsp butter in an open tajine or Dutch oven and brown the meat on all sides. Season with cinnamon, pepper, and cumin, then deglaze with about 250 ml water. Cover and cook over medium heat for about 45 minutes, adding more water if needed. Then drizzle with honey and lemon juice, stir, and simmer for another 15 minutes.

2. 2.

   Meanwhile, place the couscous in a bowl. Add a good pinch of salt, raisins, and turmeric, then pour over 300 ml boiling water. Cover and let sit for about 10 minutes to absorb.

3. 3.

   Briefly toast the pine nuts, pistachios, and almonds in a dry pan until fragrant. Mix them with the remaining butter into the couscous and season to taste.

4. 4.

   Taste the lamb again and adjust seasoning. Arrange the couscous and lamb together in four small portion tajine dishes and serve, optionally with a yogurt dip or hummus.