(SERVES 8-12)
LAMB TAGINE WITH FRUIT
COUSCOUS
MANDARIN ORANGE AND ARUGULA SALAD
SPICY TOMATO AND PEPPER SALAD
LEMON-MINT YOGURT SAUCE
HARISSA

DESSERT ASSORTMENT OF SORBETS (COCONUT, PEAR, MANGO, LEMON) WITH GINGER SNAPS

LAMB TAGINE WITH FRUIT
 

3 to 3 1/2 lbs boneless lamb shoulder (cut into 1-1/12 inch cubes fat removed)
1/2 cup Olive Oil
2 tablespoon garlic
1 tablespoon ground cinnamon
1 tablespoon ground cumin
1 2 Teaspoon ground coriander
1/2 teaspoon ground ginger (I used 1 tablespoon fresh ginger)
Salt
Pepper
Pinch of saffron
3 tablespoon grated onion
1 cup finely sliced onion
1 cup pitted prunes (cut in half pieces)
1 cup dried figs (soaked in water for an hour) (cut in half pieces)
2 to 2 1/2 cups defatted Beef Broth
2-3 Cinnamon Sticks
Peel of 1 lemon
1 cup blanched sliced or slivered almonds
1/4 cup honey
3 tablespoons toasted sesame seeds

Marinade lamb cubes overnight in mixture of half of the olive oil and 1/2 of the cinnamon, cumin and coriander. Sauté olive oil, garlic, cinnamon, cumin, coriander, ginger, salt, pepper, saffron and grated onion in a large heavy pot for 2-3 minutes. Add meat, stir to coat well. Cook on low heat for 5 minutes to allow seasonings to be released. Add broth, cinnamon sticks and lemon peel. Bring to a boil, cover and simmer for 1 hour. (Meanwhile soak prunes and figs in water) After tagine has cooked an hour, add sliced onions and cook another 30 minutes. Stir in prunes, figs, almonds, and honey. Simmer until fruit swells and sauce reduces. Continue simmering on very low temperature (for flavors to blend) for another hour. Adjust seasonings to taste (additional seasonings or salt and pepper) Serve over couscous. Top with toasted sesame seeds.

LEMON-MINT YOGURT DRESSING

1 cup non-fat plain yogurt
1 tablespoon fresh lemon juice
1 teaspoon finely grated lemon zest
2 garlic cloves finely minced
1/2 cup extra virgin olive oil
1/4 teaspoon coarsely ground black pepper
2 tablespoons chopped fresh mint leaves

SPICY TOMATO AND PEPPER SALAD
Serves 8-12 as side dish
 

4 cups peeled, seeded, and cubed tomato
2 1/2 cups diced green pepper
3 cups seeded and diced cucumbers
2 tablespoons seeded, deveined, and finely minced fresh red chili or jalapeno pepper
1 tablespoon fresh lemon juice
2 tablespoons olive oil
1/2 teaspoon roasted and finely ground cumin seeds
1 tablespoon finely minced garlic
2 tablespoons coarsely chopped fresh Italian parsley
2 tablespoons coarsely chopped fresh cilantro
Salt and freshly ground pepper
1 lemon sliced

In a large bowl combine, tomato, pepper, cucumber, and chili pepper or jalapeno pepper. In a small whisk the lemon juice, oil, ground cumin, and garlic. Pour over vegetables and toss gently. Fold in the parsley, cilantro, and sliced lemons.Add Salt and pepper to taste. Chill until ready to be served. (I let salad marinate 8 – 12 hours before serving)

MANDARIN ORANGE AND ARUGULA SALAD
Serves 8 

1 16-ounce can mandarin orange
2 teaspoons Dijon Mustard
2 tablespoons sherry vinegar (can substitute red wine vinegar)
1 tablespoon olive oil
1 tablespoon minced orange zest
1 teaspoon sugar
1 teaspoon poppy seeds
6 cups argali, washed and patted dry
1/4 cup nicoise olives
1/4 cup toasted hazelnuts
1 tablespoon Parmesan shards (optional)

Combine 5 tablespoons of juice from the oranges with the mustard, vinegar, oil, zest, sugar, and poppy seeds. 
Toss arugula (I use a ziploc™ bag) with enough dressing to coat the arugula. 
Divide the arugula among eight salad plates. Top the arugula with the olives, nuts, and orange segments. Drizzle a small amount of the remaining dressing over each salad. Place cheese on the salads. Serve immediately. 

HARISSA (can also buy at some specialty food stores)
Yield 1/3 cup

1 cup dried red chili peppers
2 tablespoons coriander seeds
1 tablespoon cumin seeds
2 garlic cloves, peeled
1 tablespoon sea (or regular) salt
2 tablespoons extra-virgin olive oil

Remove the stems and seeds from the chili peppers. Place the peppers in a medium bowl and cover with hot water; set aside until very soft. 
Meanwhile, place the coriander and cumin seeds in a mortar and pestle until powdered. Add the garlic and salt and pound until smooth. 
Drain the red peppers; add them to the mortar and pound to a smooth paste. Slowly add the oil until the sauce is smooth and well blended. 
Transfer to a container, cover, and refrigerate until needed.

COUSCOUS
Follow directions on box. However, I recommend substituting chicken stock/broth for water in recipes. 

SERVING SUGGESTIONS

• SERVE TAGINE OVER COUSCOUS
• SURROUNDING TAGINE/COUSCOUS SPOON
• 1/3 CUP TOMATO PEPPER SALAD
• 2 TABLESPOONS YOGURT MINT SAUCE
• 1 TABLESPOON (VERY HOT) HARISSA

• SERVE ARUGULA SALAD ON SMALL PLATE

PREPARATION HINTS (THINGS TO DO AHEAD OF TIME)

• LAMB CAN BE DEFATTED AND CUT INTO CUBES A WEEK AHEAD OF TIME AND FROZEN
• MARINADE LAMB IN SEASONINGS AND OLIVE OIL THE NIGHT BEFORE
• TOMATO SALAD
• Vegetables can be chopped night before and stored in airtight container or ziploc™ bags
• Prepare dressing up to several days ahead.
• Toss together up day of party (6-8 hours before serving)