MOROCCAN LAMB TANGINE
* 4 lbs. fat-trimmed boned lamb shoulder, rinsed and cut into 1 1/2-inch chunks
* 2 onions, peeled and thinly sliced
* 4 cloves garlic, peeled and minced
* 1 tablespoon paprika
* 1 tablespoon ground cumin
* 1 teaspoon ground turmeric
* 1 teaspoon ground cinnamon
* 1 teaspoon minced fresh ginger
* 1/2 teaspoon cayenne
* 1/8 teaspoon ground cardamom
* 2 1/2 cups fat-skimmed chicken broth
* 1 can (14 1/2 oz.) diced tomatoes
* 2 tablespoons tomato paste
* Salt and freshly ground pepper
* Fluffy couscous (In a large bowl, mix 3 cups couscous and 3 tablespoons olive oil. Add 1 quart boiling fat-skimmed chicken broth and stir gently; cover tightly and let stand until liquid is absorbed and couscous is tender to bite, about 5 minutes. Add 1/4 cup lemon juice and salt and pepper to taste; mix and fluff with a large spoon or fork.)
* 1/3 cup pitted Kalamata olives
* 1/3 cup chopped fresh cilantro
1. Brown lamb. Discard all but 2 tablespoons fat from the pan.
2. Add onions and garlic to pan; stir often over medium heat until onions begin to get limp, 3 to 5 minutes. Add paprika, cumin, turmeric, cinnamon, ginger, cayenne and cardamom; stir until very fragrant, about 30 seconds. Add broth, tomatoes (including juices) and tomato paste. Bring to a boil over high heat. Reduce heat, cover and simmer, stirring occasionally, until lamb is tender when pierced, about 1 hour. Skim off and discard any fat. Add salt and pepper to taste.
3. On dinner plates or a large rimmed platter, mound couscous and form a well in the center. With a slotted spoon, transfer lamb and vegetables to well. Measure pan juices; if less than 3 cups, add water to make that amount, return to pan, and bring to a boil over high heat. Add salt to taste. Pour juices into a bowl and pass to add to taste. Scatter olives and cilantro over lamb.