Serves 2

For this easy and comforting meal, lamb shoulder is thrown in the Crock Pot with ginger, cinnamon, star anise and other warm spices. Served with cauliflower couscous this simple slow cooker meal is perfect for a chilly evening at home.

Recipe note: To double the recipe, use 4 pounds of meat and double the amount of salt, coriander, cumin and paprika. All other ingredients can remain the same.

Ingredients

Lamb:

  • 2 lbs lamb shoulder, cut into 1-inch pieces
  • 1 tsp sea salt
  • 1 tsp coriander
  • 1/2 tsp cumin
  • 2 tsp sweet paprika
  • 1 small onion, finely chopped
  • 4 garlic cloves, finely chopped
  • 2-inch piece ginger root, peeled and finely chopped
  • 2 star anise
  • 1 cinnamon stick
  • 1/2 C beef stock (or water)
  • 1 TBSP tomato paste

Couscous:

  • 1 small head cauliflower, cored and cut into small florets
  • 1/3 C extra virgin olive oil
  • sea salt to taste

Garnish:

  • 1 small orange, zested
  • ½ C finely chopped cilantro (or parsley)

Directions

  1. Place lamb pieces in the slow cooker.
  2. In a small bowl, mix together the sea salt, coriander, cumin and paprika. Sprinkle spice mixture over the lamb and toss to coat.
  3. To the slow cooker, add the onion, garlic, ginger, star anise and cinnamon stick.
  4. In a small bowl, stir together the beef stock and tomato paste. Pour over the lamb/veggies in the slow cooker. Cover and cook on low for 6 to 8 hours.
  5. During last 30 minutes of cooking, make the couscous. Preheat oven to 425° and line a baking sheet with parchment paper. Set aside.
  6. Place cauliflower florets in a food processor and pulse until cauliflower is broken up into tiny pieces (the size of couscous).
  7. In a medium bowl, toss the cauliflower “couscous” with the olive oil. Season lightly with salt. Spread the cauliflower evenly on the baking sheet and bake 20 to 30 minutes, stirring only once or twice, until the cauliflower is deeply browned. If the cauliflower seems too dry halfway through, drizzle a little more olive oil on top and stir.
  8. Serve the lamb tagine over the cauliflower “couscous” and garnish with a sprinkle of orange zest and cilantro (or parsley).

 

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