Sweet potato & tofu curry soup

Tofu, extra firm, cut in half, pressed to drain for 20 minutes, cubed	1 pound
Butter, unsalted	3 tablespoons
Onion, yellow, sliced	1 small
Lemongrass, center white parts only, smashed, thinly sliced	1 stalk
Potatoes, Japanese sweet, peeled, cubed	2
Bell pepper, red, seeded, cut into thin strips	1
Coconut milk, light	30 ounces
Thai red curry paste	2 tablespoons
Fish sauce	1 tablespoon
Lime zest	1
Broth, chicken	½ cup
Cilantro, chopped	2 tablespoons

1. In a Dutch oven, melt the butter over medium heat. 
2. Add the onion, and sauté until it begins to soften, about 4 minutes. 
3. Add the lemongrass, potatoes, and bell pepper, and cook, stirring constantly, until the potatoes soften, about 10 minutes; transfer to a bowl. 
4. Add the coconut milk, curry paste, fish sauce, zest, and broth, and cook until the liquid begins to thicken, about 5 minutes. 
5. Add the potato mixture, and cook for another 10 minutes. 
6. Add the tofu, and cook, stirring well, for 3 minutes. 
7. Remove from heat, stir in the cilantro, and serve. 

Recipe adapted from Williams-Sonoma Soup of the Day by Kate McMillan.

Beef tagine with sweet potatoes, peas, ginger, & ras-el-hanout

Ghee	2 tablespoons
Ginger, peel, finely chopped	1 ½-inch piece
Onion, finely chopped	1
Beef, lean, cut into bite-sized cubes	2 pounds
Ras-el-hanout	1 ½ tablespoons
Potatoes, sweet, peeled, cubed	2
Peas	1 pound
Tomatoes, skinned, seeded, chopped	2
Lemon, preserved, finely chopped	1
Cilantro, finely chopped	1 bunch
Salt, sea
Pepper, freshly ground
Yogurt, plain

1. Melt the ghee in the tagine base over medium heat. 
2. Add the ginger and onion, and sauté until soft. 
3. Toss in the beef, and sear on all sides, and then stir in the ras-el-hanout. 
4. Pour in enough water to just cover the meat, and bring to a boil. 
5. Reduce the heat, cover, and cook gently for 40 minutes. 
6. Add the sweet potatoes, season with salt and pepper, cover, and continue to cook for 20 minutes, until the meat is tender. 
7. Toss in the peas and tomatoes, cover, and cook for 5 to 10 minutes. 
8. Sprinkle with preserved lemon and cilantro, and serve immediately with bread and yogurt. 

Recipe from Tagines & Couscous by Ghillie Basan.

Beef, beet, & orange tagine with couscous

Ghee	2 tablespoons
Garlic, crushed	8 cloves
Onion, red, halved lengthwise, sliced with the grain	1
Ginger, peel, finely chopped	1 ½-inch piece
Chile, red, seeded, sliced	1
Coriander seeds, crushed	2 teaspoons
Cinnamon sticks	2
Beets, peeled, quartered	4
Beef, lean, cut into bite-sized cubes	1 pound
Oranges, thin-skinned, cut into segments	2
Honey, dark, runny	1 tablespoon
Orange flower water	2 tablespoons
Butter, unsalted	1 tablespoon
Pistachios, shelled	3 tablespoons
Parsley, leaves roughly chopped	1 bunch
Salt, sea
Pepper, freshly ground
Couscous
Couscous, rinsed, drained	2 cups
Salt, sea	½ teaspoon
Water, warm	1 2/3 cups
Olive oil	2 tablespoons
Butter, broken into little pieces	2 tablespoons + 1 tablespoon
Almonds, slivered, blanched	3 tablespoons

1. Melt the ghee in the tagine base over medium-high heat. 
2. Add the onion, garlic, and ginger, and stir until they begin to color. 
3. Add the chile, coriander seeds, and cinnamon sticks. 
4. Add the beets, and sauté for 2 to 3 minute. 
5. Toss in the beef, and sauté for 1 minute. 
6. Pour in enough water to almost cover the beef and beets, and bring to a boil. 
7. Reduce the heat, cover, and simmer for 1 hour, until the meat is very tender. 
8. Add the orange segments, honey, and orange flower water. 
9. Season to taste with salt and pepper. 
10. Cover, and continue cooking for 10 to 15 minutes. 
11. Melt the butter in a small saucepan, and toss in the pistachios, stirring them over medium heat until they turn golden brown. 
12. Sprinkle them over the tagine along with the parsley. 

Couscous

1. Preheat the oven to 350°F. 
2. Tip the couscous into an ovenproof dish. 
3. Stir the salt into the water, and pour it over the couscous. 
4. Leave to absorb the water for about 10 minutes. 
5. Using your fingers, rub the oil into the couscous grains to break up the lumps and aerate them. 
6. Scatter the butter over the surface, and cover with foil or wet parchment paper. 
7. Bake about 15 minutes, until the couscous is heated through. 
8. Meanwhile, melt the butter in a skillet over medium heat. 
9. Add the almonds, and cook, stirring, until they begin to turn golden. 
10. Drain on paper towels. 
11. Remove the couscous from the oven, and fluff up the grains with a fork. 
12. Tip onto a plate to pile it into a high mound, and sprinkle the almonds over the top. 

Recipe from Tagines & Couscous by Ghillie Basan.

Lamb tagine

Olive oil	2 tablespoons + 1 tablespoon
Lamb, cut into stew meat	1 pound
Paprika	1 teaspoon
Turmeric, ground	¼ teaspoon
Cumin, ground	¼ teaspoon
Cayenne	1/8 teaspoon
Cinnamon, ground	½ teaspoon
Cloves, ground	¼ teaspoon
Cardamom, ground	¼ teaspoon
Salt, kosher	1 teaspoon
Ginger, ground	1/8 teaspoon
Saffron	¼ teaspoon
Garlic powder	½ teaspoon
Coriander, ground	½ teaspoon
Onions, cut into 1-inch cubes	1 pound
Carrots, peeled, cut into fourths, sliced	1 pound
Garlic, minced	3 cloves
Ginger, freshly grated	1 ¼ teaspoon
Lemon, zested	1
Broth, chicken	14.5 ounces
Tomato paste, sun-dried	1 ounce
Honey	1 tablespoon
Cornstarch	1 ½ teaspoons

1. In a medium bowl, toss the lamb with 2 tablespoons oil; set aside.
2. In a large plastic bag, toss together the paprika, turmeric, cumin, cayenne, cinnamon, cloves, cardamom, salt, ginger, saffron, garlic powder, and coriander; mix well.
3. Add the lamb, toss to coat well.
4. Refrigerate at least 8 hours, preferably overnight.
5. Heat 1 tablespoon oil in the tagine over medium-high heat.
6. Add one-third of the lamb, and brown well.
7. Transfer to a plate, and repeat with remaining lamb.
8. Add the onions and carrots, cook for 5 minutes.
9. Stir in the garlic and ginger; continue cooking for another 5 minutes.
10. Return the lamb to the pot, and stir in the lemon zest, broth, tomato paste, and honey.
11. Bring to a boil, and then reduce the heat to low, cover, and simmer for up to 2 hours, stirring occasionally, until the meat is tender.
    If the consistency is too thin, thicken with the cornstarch slurry during the last 5 minutes.

Recipe adapted from Tagine Greats by Jo Frank.