Ground Lamb Tagine with Currants

Tagines are long-cooking Moroccan-style stews often served over couscous. We hurried the method by using ground meat and adding couscous to the saucy mixture for a one-dish meal. To reheat any leftovers, add a tablespoon or two of chicken broth or water to moisten the mixture and heat until warm.

Ingredients:

1/2 teaspoon canola oil
1 large clove garlic, minced (about 3/4 teaspoon)
1/3 cup chopped onion
6 ounces ground sirloin or top round lamb, or 90% lean ground beef
1 teaspoon pumpkin pie spice blend, divided
1/2 teaspoon ground cumin, divided
1 cup seeded, peeled butternut squash cut into 1/2-inch cubes
1 cup undrained canned no-salt-added small diced tomatoes
1/2 cup reduced-sodium chicken broth
1/4 teaspoon sugar
1/8 teaspoon salt
1⁄3 cup couscous
1/4 cup dried currants or golden raisins
2 cinnamon sticks (each 4 inches long)

Instructions:

1. Add the oil to a large nonstick skillet; heat over medium-high. Add the garlic; cook and stir for 30 seconds. Add the onion. Cook about 3 minutes or until nearly tender, stirring occasionally. Add the lamb, 1/2 teaspoon of the pumpkin spice and 1/4 teaspoon of the cumin; cook until the lamb is no longer pink, stirring and breaking the ground meat into large crumbles.
2. Add the squash, tomatoes, chicken broth, sugar and salt. Bring to a boil; reduce the heat to medium-low or low. Simmer, covered, about 8 minutes or until the squash is nearly tender. Stir in the couscous, currants, the remaining 1/2 teaspoon of pumpkin spice and 1/4 teaspoon of cumin, and cinnamon sticks. Simmer, covered, for 5 minutes or until the couscous is tender. Spoon into shallow bowls or onto dinner plates to serve. Makes about 3 cups total.

To watch a video of this recipe, click here!

Prep Time:

Prep Time: 20 minutes
Cooking Time: 8 minutes
Yield: 2 or 3 servings