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
SPICE MIX:
1 tsp salt
1 tsp ground cumin
1 tsp ground cinnamon
1/2 tsp ground black pepper
1/2 tsp paprika
1/4 tsp cayenne
1/8 tsp ground turmeric
DIRECTIONS
Pat the lamb pieces dry with paper towels. Combine the SPICE MIX ingredients in a large mixing bowl. Add the lamb to the bowl with the spice mix and toss to coat evenly.
Heat 2 TBSP of olive oil in a dutch oven over medium-high heat. When oil is hot add HALF the lamb and sear 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 that batch of the lamb to the plate with the rest and set aside.
Add the onion and carrot to the pot and cook, stirring occasionally, until vegetables are lightly browned, about 5 minutes.
Add the chicken stock to the pot and using a wooden spoon scrape the bottom of the pot to release any stuck on bits. Return the lamb to the pot and stir to combine. Bring to a boil then reduce heat to medium-low. 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. Cover the pan and take off the heat, let sit for 5 minutes. Stir couscous and season with salt and pepper to taste. Serve couscous with the lamb.
23 people Yepped this recipe
Comments
Print Recipe
RECIPE COMMENTS
for this recipe?
Be the first to post a comment