Soft Lamb & Apricot Tagine with Couscous

Ingredients

• 150 grams Lamb Shoulder (Boneless)
• 0.5 cup Couscous
• 1 medium Carrot
• 3 pieces Dried Apricots
• 0.25 piece Onion
• 1 tablespoon Olive Oil
• 0.25 teaspoon Ground Cumin
• 0.25 teaspoon Ground Turmeric
• 1 teaspoon Fresh Parsley

Instructions

1. Prepare the lamb: Cut the lamb shoulder into small cubes (about 1cm). Remove any visible tough gristle.
2. Prepare the vegetables: Finely dice the onion and cut the carrots into small, thin half-moons.
3. Finely dice the dried apricots. Safety Step: Ensure the apricot pieces are very small (smaller than a pea) as dried fruit can be sticky and a potential choking hazard.
4. Heat olive oil in a pot over medium heat. Sauté the onion and carrots for 5 minutes until softened.
5. Add the lamb cubes to the pot and brown lightly on all sides.
6. Stir in the ground cumin, coriander, and turmeric. Stir for 30 seconds until fragrant.
7. Pour in the low-sodium beef stock (or water) and add the diced apricots. Bring to a boil, then reduce heat to very low.
8. Cover and simmer for 45-60 minutes. Safety Step: The lamb must be 'fork-tender' and fall apart easily. If it is still chewy, add more water and simmer longer.
9. While the stew finishes, prepare the couscous: Place couscous in a bowl, pour over boiling water (1:1 ratio), cover, and let sit for 5 minutes. Fluff with a fork.
10. Check the stew: Shred any larger lamb pieces with a fork. Stir in the finely chopped fresh parsley.
11. Serve the tagine over a bed of couscous. Ensure the temperature is safe before serving.

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