Moroccan Lamb Tagine with Roasted Vegetables

Ingredients

• 1 1/2 lbs boneless lamb shoulder, cubed
• 1 onion, diced
• 3 garlic cloves, minced
• 1 tbsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp ground cinnamon
• 1 tsp paprika
• 1/4 tsp saffron threads
• 1 14oz can diced tomatoes
• 2 cups chicken or vegetable broth
• 2 cups butternut squash, peeled and cubed
• 2 cups cauliflower florets
• 1 1/2 cups couscous
• 1/4 cup fresh parsley, chopped

Instructions

1. 1

   In a large Dutch oven or heavy-bottomed pot, brown the lamb over medium-high heat until it develops a nice sear on all sides, about 5-7 minutes.

2. 2

   Add the onion and garlic and sauté until softened, about 3-4 minutes.