1 1/2 pounds lamb shoulder, cut into 1-inch pieces
2 TBSP olive oil plus a little extra
1 large yellow onion, chopped
3 medium carrots, peeled and sliced into 1/4-inch pieces
1 cup chicken stock
3/4 cup frozen green peas
1 1/2 cups couscous
2 TBSP unsalted butter
salt & pepper
DIRECTIONS
Combine the SPICE MIX ingredients (salt, cumin, cinnamon, black pepper, paprika, cayenne, turmeric) in a large mixing bowl.
Pat the lamb pieces dry with paper towels then place the lamb pieces into the bowl and toss to coat the lamb evenly in the spice mix.
Heat 2 TBSP of olive oil in a dutch oven over medium-high heat.
When the oil is hot add HALF of the lamb pieces and cook until well browned, about 4 minutes.
Transfer the seared lamb to a plate then sear the remaining lamb adding a little more oil to the pot if necessary.
Transfer all the seared lamb to the plate and set aside.
Keep the dutch oven over medium-high heat and add the onion and carrot then cook, stirring occasionally, until vegetables are lightly browned, about 5 minutes.
Add the chicken stock to the pot then use a wooden spoon to scrape the bottom of the pot to release any stuck on bits.
Stir in the seared lamb pieces then bring to a boil.
Reduce the heat to medium-low then cover the pot and simmer, stirring occasionally, about 1 hour.
Remove the lid and continue to cook, uncovered, until the lamb is tender and the stew has thickened, about 30 more minutes.
Take off the heat and season with salt & pepper to taste.
In a separate saucepan add 2 cups water and 1/2 tsp salt and bring to a boil.
Add the peas to the water and return to a boil.
Stir in the couscous and butter then cover the pan and take off the heat, let sit for 5 minutes.
Stir the couscous and season with salt and pepper to taste then serve the couscous with the lamb.
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