Moroccan Lamb Tagine with Couscous

Ingredients

• 1 1/2 pounds lamb shoulder, cubed
• 1 onion, diced
• 3 garlic cloves, minced
• 2 teaspoons ground cumin
• 1 teaspoon ground cinnamon
• 1 teaspoon paprika
• 1/4 teaspoon saffron threads
• 1 can diced tomatoes
• 2 carrots, peeled and sliced
• 2 cups butternut squash, peeled and cubed
• 2 cups couscous
• 2 cups chicken or vegetable broth
• 1/4 cup chopped cilantro
• 4 lemon wedges, for serving

Instructions

1. 1

   In a large pot or Dutch oven, brown the lamb over medium-high heat until lightly seared on all sides, about 5 minutes. Remove the lamb and set aside.

2. 2

   In the same pot, sauté the onions and garlic until softened, about 3-4 minutes.