INGREDIENTS (Serves 4)
- 2 lb. boneless lamb shoulder, excess fat trimmed, cut into 1″ pieces Sea salt and pepper to taste
- 2 Tbsp. grapeseed oil
- 1 large yellow onion, chopped
- 1½” piece fresh ginger, peeled, finely grated
- 4 garlic cloves, thinly sliced
- 2 bay leaves
- 3 Tbsp. tomato paste
- 1 ½ tsp. ground cinnamon
- 2 tsp. ground cumin
- ½ tsp. crushed red pepper flakes
- 2 tsp. ground turmeric
- 2 tsp. ground coriander
- 2 tsp. Paprika
- 1 can diced tomatoes
- 6 cups water
- Zest of one small orange
- ¼ cup golden raisins, chopped prunes or sliced dried apricots ¼ cup slivered almonds, toasted
- ½ small red onion, thinly sliced
- 1 cup mint leaves, torn
- Juice of ½ a lemon
- 1 large head or 2 medium heads of cauliflower, stems and leaves removed. 1 Tbsp olive oil
- 1 tsp. Turmeric
- ½ tsp. Cinnamon
- ¼ cup slivered almonds, toasted
- Salt to taste
- Pat lamb dry with paper towels, then season on all sides with salt and pepper. Let sit at room temperature for 1 hour.
- Heat oil in a large Dutch oven or other heavy pot over medium-high. Working in batches, cook lamb, turning occasionally, until browned on all sides. Using a slotted spoon, transfer lamb to a plate. Add yellow onion and 2 Tbsp. water the pot and cook, stirring occasionally and scraping browned bits from the bottom of the pot, until the onion is slightly softened, 8–10 minutes. Add ginger, garlic and bay leaves. Cook, stirring occasionally, until garlic is softened.
- Return lamb to pot and add tomato paste, cinnamon, cumin, red pepper flakes, turmeric, paprika, and coriander. Cook, stirring occasionally, until mixture is fragrant and tomato paste has darkened and is beginning to stick to the bottom of the pot. Add in orange zest, diced tomatoes, and water and bring to a boil. Reduce heat to medium-low and bring to a bare simmer. Cover partially with lid and cook, stirring occasionally, until lamb is tender and liquid has thickened, 2-3 hrs. About 30 mins before it is done, add in dried fruit and half of the slivered almonds. Stir. When tagine is at the desired thickness and lamb is tender, remove from heat; taste and adjust seasoning with salt.
- Toss red onion and mint in a small bowl. Squeeze out the juice from lemon over the mixture, season with salt.
- Pulse the cauliflower in a food processor to the texture of couscous. Transfer to a mixing bowl and toss with olive oil, salt, and spices. Spread out onto lined baking sheets, no more than ½” thick. Bake at 400-425 for 20-30 minutes (stirring occasionally). The cauliflower should start to brown a little on top and around the edges. Toss in half of the toasted almonds and the juice of ½ of a lemon.
- Serve the lamb tagine on a bed of cauliflower couscous topped with the onion and mint salad. Garnish with fresh cilantro, chopped almonds, and sliced dried apricots.
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