Good Lifestyle

When we think of the American comfort food, the first things that tend to come in kind are pizza, steak or maybe even a roast chicken.LambHowever, could not be the first idea of ​​most Americans of comforting food. But we are here to do a case for that! Consider the luxury treatment of this under-appreciated protein: sumptuously seasoned with the best of theMoroccan Spice cabinet, reinforced with golden dry grapes and fresh ginger, and braised in asmooker With a tasty broth until he dropped apart. Serving all this on a soft couscous bed with a ladle of the fight liquid and you start understanding why the lamb is one of the most popular meats in the world. It sounds comforting enough, right? Well, do not take our word for that, see yourself by dying slowly this delicious juicy meal and take a survey with all your guests. Our best estimate is that 9 out of 10 will feel comfortable enough and the 10 will be too comfortable to participate in the vote at all. To dig!

Nutrition:440 calories, 25 g of grease (10 g saturated), 460 mg of sodium

Serve 8

You will need

1 tablespoon of olive oil
2 lb lamb (shoulder or leg) meat
Black salt and pepper
2 cups of low sodium chicken broth
2 large onions, in quarters
4 carrots, peeled and chopped in 3/4 "pieces
3 Roma, seeded and chopped tomatoes
1 tablespoon of chopped fresh ginger
6 podsGarlic, peeled
1 cumin cumin
1 cinnamon stick (or 1/2 c.
1/4 c. TSP Cayenne
1 bobbin (15 oz) chickpeas
¼ of golden grapes
2 cups couscous cooked
Chopped cilantro

How to do it

1. Heat the oil in a large pan over medium-high heat.
2. Season the lamb everywhere with salt and pepper and cook about 7 minutes, until it is nicely brown on all sides.
3. Transfer the lamb to a slow cooker. Add the stock to the pan and scrape brown bits, then pour the lamb.
4. Add onions, carrots, tomatoes, ginger, garlic, cumin, cinnamon and cayenne to the stove.
5. Cook on top adjustment for 4 hours (or low adjustment for 8) until the lamb falls separately.
6. Fifteen minutes before serving, stir in chickpeas and raisins.
7. Discard the cinnamon stick if you use.
8. Taste and adjust the seasoning with black salt and pepper.
9. Serve the tagine on the couscous and the cilantro trim.

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