unusual casserole dishes

Discover an extraordinary twist on casseroles with this Moroccan-Inspired Lamb and Apricot Tagine Casserole. Bursting with aromatic spices, tender lamb, and the subtle sweetness of apricots, this dish is topped with an almond couscous crust for a delightful texture contrast. This unusual casserole dishes brings rich Moroccan flavors to the table, perfect for impressing guests or spicing up a cozy night in.

Moroccan-Inspired Lamb and Apricot Tagine Casserole with Almond Couscous Crust

Bring exotic flavors to your dinner table with this Moroccan-Inspired Lamb and Apricot Tagine Casserole, featuring an almond couscous crust. Infused with spices, sweet apricots, and tender lamb, this casserole is a unique, flavorful alternative to traditional casseroles and is sure to become a new family favorite.

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Prep Time 30 minutes mins

Cook Time 2 hours hrs 15 minutes mins

Servings: 6

Course: Main Course

Ingredients Method Notes

Ingredients

  

For the casserole:

• 800g boneless lamb shoulder, cut into 2.5cm cubes
• 30ml olive oil
• 2 large onions (about 300g), diced
• 4 garlic cloves, minced
• 2 tsp ground cumin
• 2 tsp ground coriander
• 1 tsp ground cinnamon
• 1 tsp ground ginger
• 1/2 tsp saffron threads
• 400g canned chopped tomatoes
• 500ml chicken stock
• 200g dried apricots, halved
• 100g pitted green olives
• 50g honey
• Zest of 1 lemon

For the couscous crust:

• 250g couscous
• 300ml hot chicken stock
• 50g butter, melted
• 100g sliced almonds
• 30g fresh cilantro, chopped

Method

 

1. Preheat the oven to 160°C (320°F).
2. In a large oven-safe casserole dish, heat the olive oil over medium-high heat. Brown the lamb cubes in batches, about 3-4 minutes per batch. Remove and set aside.
3. In the same dish, sauté the onions until translucent, about 5 minutes. Add garlic and cook for another minute.
4. Add cumin, coriander, cinnamon, ginger, and saffron. Stir and cook for 1 minute until fragrant.
5. Return the lamb to the dish. Add chopped tomatoes, chicken stock, apricots, olives, honey, and lemon zest. Stir to combine.
6. Bring to a simmer, cover, and transfer to the preheated oven. Cook for 1 hour 30 minutes.
7. While the casserole is cooking, prepare the couscous crust. In a bowl, combine couscous with hot chicken stock. Cover and let stand for 5 minutes. Fluff with a fork and stir in melted butter, sliced almonds, and chopped cilantro.
8. After 1 hour 30 minutes, remove the casserole from the oven. Increase oven temperature to 200°C (400°F).
9. Spread the couscous mixture evenly over the top of the casserole.
10. Return to the oven, uncovered, and bake for an additional 15-20 minutes, until the couscous is golden brown and crispy on top.
11. Let stand for 10 minutes before serving.

Notes

Here are some creative variations for the Moroccan-Inspired Lamb and Apricot Tagine Casserole with Almond Couscous Crust recipe:

1. Beef and Prune Tagine Casserole
   • Substitute lamb with 800g of beef chuck, cut into cubes.
   • Replace dried apricots with pitted prunes for a deeper sweetness.
   • Add 100g of slivered almonds to the couscous crust for added texture.
2. Vegetarian Chickpea and Sweet Potato Casserole
   • Replace the lamb with 400g of cooked chickpeas and 400g of diced sweet potatoes.
   • Add 200g of chopped spinach or kale to the casserole for extra greens.
   • Use vegetable stock instead of chicken stock.
3. Chicken and Fig Tagine Casserole
   • Substitute lamb with 800g of boneless chicken thighs, cut into pieces.
   • Use dried figs instead of apricots for a unique flavor profile.
   • Add a pinch of ground cardamom to the spice mix for an aromatic touch.
4. Quinoa and Roasted Vegetable Casserole
   • Replace the couscous crust with cooked quinoa (250g) mixed with herbs and spices.
   • Add roasted vegetables like zucchini, bell peppers, and carrots to the filling for a colorful dish.
5. Spicy Harissa Lamb Casserole
   • Mix in 2 tablespoons of harissa paste with the spices when cooking the lamb for an extra kick.
   • Top with crumbled feta cheese before serving for a creamy contrast.
6. Lentil and Carrot Casserole
   • Use 400g of cooked green or brown lentils instead of lamb.
   • Add grated carrots (200g) to the mixture for natural sweetness and texture.
7. Seafood Tagine Casserole
   • Replace lamb with 600g of mixed seafood (shrimp, scallops, and fish).
   • Use saffron-infused broth instead of chicken stock for a luxurious flavor.
8. Pork and Apple Tagine Casserole
   • Substitute lamb with 800g of diced pork shoulder.
   • Use diced apples instead of apricots, adding a hint of cinnamon to enhance the flavors.
9. Couscous-Stuffed Peppers
   • Hollow out bell peppers and fill them with a mixture of couscous, roasted vegetables, and spices from the casserole.
   • Bake until the peppers are tender, creating a fun twist on presentation.
10. Mediterranean Couscous Bake
    • Use Mediterranean spices like oregano and basil instead of Moroccan spices.
    • Add sun-dried tomatoes, olives, and artichoke hearts to the filling for a different flavor profile.

These variations allow you to explore different flavor profiles while maintaining the essence of the original casserole recipe, making each version unique and delightful!

* Percent Daily Values are based on a 2,000 calorie diet.