jglass
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Moroccan-Style Lamb
with Couscous
P R E P 20 minutes C O O K 1 hour 45 minutes MA K E S 8 main-dish servings
2 pounds boneless lamb shoulder,
trimmed and cut into 11⁄4-inch
pieces
2 tablespoons olive oil
2 garlic cloves, finely chopped
11⁄2 teaspoons ground cumin
11⁄2 teaspoons ground coriander
1 large onion (12 ounces), cut into
8 wedges
1 can (141⁄2 to 16 ounces) stewed
tomatoes
1 cinnamon stick (3 inches)
11⁄4 teaspoons salt
1⁄4 teaspoon ground red pepper
(cayenne)
1 cup water
2 pounds sweet potatoes (3 large),
peeled and cut into 2-inch pieces
2 cups couscous (Moroccan pasta)
1 can (15 to 19 ounces) garbanzo
beans, rinsed and drained
1 cup dark seedless raisins
1⁄4 cup chopped fresh cilantro
1. Pat lamb dry with paper towels. In non-reactive 5-quart Dutch oven,
heat 1 tablespoon oil over medium-high heat until very hot. Add half of
lamb and cook until browned, using slotted spoon to transfer meat to
bowl as it is browned. Repeat with the remaining 1 tablespoon oil and the
remaining lamb.
2. To drippings in Dutch oven, add garlic, cumin, and coriander; cook
30 seconds. Return lamb to Dutch oven. Stir in onion, tomatoes, cinnamon
stick, salt, ground red pepper, and water; heat to boiling over high
heat. Reduce heat; cover and simmer, stirring occasionally, 45 minutes.
Stir in sweet potatoes; cover and simmer 30 minutes longer.
3. Meanwhile, prepare couscous as package label directs.
4. Add garbanzo beans and raisins to Dutch oven. Cover and cook, stirring
once or twice, until lamb and vegetables are tender, about 5minutes longer.
5. Just before serving, stir cilantro into stew and remove the cinnamon
stick. Serve lamb stew on couscous.
with Couscous
P R E P 20 minutes C O O K 1 hour 45 minutes MA K E S 8 main-dish servings
2 pounds boneless lamb shoulder,
trimmed and cut into 11⁄4-inch
pieces
2 tablespoons olive oil
2 garlic cloves, finely chopped
11⁄2 teaspoons ground cumin
11⁄2 teaspoons ground coriander
1 large onion (12 ounces), cut into
8 wedges
1 can (141⁄2 to 16 ounces) stewed
tomatoes
1 cinnamon stick (3 inches)
11⁄4 teaspoons salt
1⁄4 teaspoon ground red pepper
(cayenne)
1 cup water
2 pounds sweet potatoes (3 large),
peeled and cut into 2-inch pieces
2 cups couscous (Moroccan pasta)
1 can (15 to 19 ounces) garbanzo
beans, rinsed and drained
1 cup dark seedless raisins
1⁄4 cup chopped fresh cilantro
1. Pat lamb dry with paper towels. In non-reactive 5-quart Dutch oven,
heat 1 tablespoon oil over medium-high heat until very hot. Add half of
lamb and cook until browned, using slotted spoon to transfer meat to
bowl as it is browned. Repeat with the remaining 1 tablespoon oil and the
remaining lamb.
2. To drippings in Dutch oven, add garlic, cumin, and coriander; cook
30 seconds. Return lamb to Dutch oven. Stir in onion, tomatoes, cinnamon
stick, salt, ground red pepper, and water; heat to boiling over high
heat. Reduce heat; cover and simmer, stirring occasionally, 45 minutes.
Stir in sweet potatoes; cover and simmer 30 minutes longer.
3. Meanwhile, prepare couscous as package label directs.
4. Add garbanzo beans and raisins to Dutch oven. Cover and cook, stirring
once or twice, until lamb and vegetables are tender, about 5minutes longer.
5. Just before serving, stir cilantro into stew and remove the cinnamon
stick. Serve lamb stew on couscous.
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