Moroccan Lamb Tagine With Harissa Yogurt | Wild Fork

Ingredients

• 2 lbs. Boneless Lamb Stew Meat, thawed
• To Taste WFF Coarse Sea Salt,
• Lamb:
• 1 Large Pinch of Saffron
• 2 Tbsp. Olive Oil
• 1 Onion, small dice
• 3 Garlic Cloves, finely minced
• 1 tsp. each Ground Ginger, Cumin, Coriander, Cinnamon, Paprika
• ½ tsp. Ground Cardamom
• ½ tsp. Ground Turmeric
• 1 (14.5 oz.) Can Chopped Tomatoes
• 1 lb. Butternut Squash
• 1 Cup Chicken Broth
• ½ Cup Dried Apricots, cut in half
• 1 (15 oz.) Can Chickpeas, drained
• Freshly Ground Black Peppercorns, to taste
• Couscous:
• 2 Cups Couscous (Durum Wheat Semolina)
• ½ tsp. Salt
• 3 Cups Boiling Water
• Harissa Yogurt:
• 1 Cup Greek Yogurt
• 2 Tbsp. Harissa Paste
• ½ Cup Mint Leaves
• ¼ Cup Pomegranate Seeds