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Braised Moroccan Spiced Lamb with Couscous
Moroccan style braised lamb shoulder with vegetables and served with a buttery couscous cooked with green peas.
servings: 4
total time: 2 hours
recipe by: Frankie
Ingredients
- 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.
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