Lamb & Beef Tagine

with Swiss Chard, Date Molasses & Whole Wheat Couscous

30 MIN

4 Servings

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From the Test Kitchen

Nothing completes a warming, hearty stew like a cooling sauce of seasoned Greek yogurt. The yogurt sauce diffuses in the heat of the stew, filling the dish with rich, creamy flavor. In this tagine, a Moroccan meal traditionally served over couscous, you’ll top the stew (made with Swiss chard, lamb, beef and aromatics) with a deliciously-flavored yogurt sauce prepared with olive oil and ras el hanout, a fragrant North African spice mix.

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Nutrition

PER SERVING
Calories

650 Cals (est.)

fresh

ingredients

1 lb Ground Lamb & Beef Blend
1 cup Whole Wheat Couscous
½ cup Greek Yogurt
3 cloves Garlic
1 bunch Swiss Chard
1 Yellow Onion
1 bunch Mint
1 large bunch Cilantro
3 Tbsps Beef Demi-Glace
2½ Tbsps Date Molasses
2 Tbsps Tomato Paste
1 Tbsp Ras El Hanout
½ cup Dried Currants

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Prepare the ingredients:

Wash and dry the fresh produce. Peel and thinly slice the garlic and onion. Remove and discard the chard stems; roughly chop the leaves. Pick the cilantro and mint leaves off the stems; discard the stems.

2 Cook the couscous:

In a medium pot, heat 1 ¼ cups of water and a big pinch of salt to boiling on high. Once boiling, stir in the couscous. Remove from heat. Cover and let stand for 5 to 7 minutes, or until the water has been completely absorbed. Fluff the finished couscous with a fork. Transfer to a serving dish and set aside in a warm place.

3 Brown the lamb & beef:

While the couscous cooks, in a large pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the ground lamb and beef; season with salt and pepper. Cook, frequently breaking the meat apart with a spoon, 4 to 6 minutes, or until browned and cooked through. Carefully drain off and discard the drippings. Transfer the browned lamb and beef to a plate, leaving any browned bits (or fond) in the pan.

4 Cook the aromatics:

Add 1 tablespoon of olive oil to the pan of reserved fond and heat on medium-high until hot. Add the garlic, onion and all but a pinch of the ras el hanout. Cook, stirring frequently, 30 seconds to 1 minute, or until lightly browned. Add the tomato paste and cook, stirring constantly, 1 to 2 minutes, or until fragrant and dark red.

5 Finish the tagine:

Add 2 cups of water to the pan of aromatics. Cook, stirring constantly and scraping up any fond from the bottom of the pan, 30 seconds to 1 minute, or until well combined. Stir in the chard, currants, beef demi-glace, date molasses and browned lamb and beef; season with salt and pepper. Simmer, stirring occasionally, 4 to 6 minutes, or until the liquid is slightly reduced in volume. Transfer to a serving dish.

6 Make the yogurt sauce & serve your dish:

While the tagine simmers, in a medium bowl, combine the yogurt, remaining ras el hanout and a drizzle of olive oil; season with salt and pepper to taste. Garnish the cooked couscous and finished tagine with the mint and cilantro. Serve with the yogurt sauce on the side. Enjoy!