Moroccan Spiced Lamb Stew with Couscous
Moroccan Spiced Lamb Stew with Couscous
Ingredients
For the Lamb Stew
- 2 pounds lamb shoulder, cut into 1 1/2 inch cubes
- 2 tablespoons olive oil
- 1 yellow onion, chopped
- 3 garlic cloves, minced
- 3 carrots, sliced
- 1 cinnamon stick
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground ginger
- 14 ounces canned tomatoes, diced
- 2 cups chicken broth
- 15 ounces chickpeas, drained and rinsed
- 1/2 cup dried apricots, chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For the Couscous
- 1 cup couscous
- 1 1/4 cups water, boiling
- 1 tablespoon olive oil
- 1/2 teaspoon salt
Instructions
- 1
Heat 2 tablespoons of olive oil in a large pot over medium-high heat. Add lamb cubes and brown on all sides, about 8 minutes. Remove lamb and set aside.
⏱️ 8 min•🌡️ medium-high - 2
In the same pot, add the chopped onion and sauté until translucent, about 5 minutes. Add minced garlic and sliced carrots, cooking for another 3 minutes.
⏱️ 8 min - 3
Stir in the cinnamon stick, ground cumin, ground coriander, and ground ginger. Cook until fragrant, about 1 minute.
⏱️ 1 min - 4
Return the lamb to the pot. Add diced tomatoes, chicken broth, chickpeas, dried apricots, salt, and black pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 60 minutes.
⏱️ 60 min•🌡️ low - 5
While the stew simmers, prepare the couscous. In a medium saucepan, bring 1 1/4 cups of water, 1 tablespoon of olive oil, and 1/2 teaspoon of salt to a boil. Remove from heat, stir in couscous, cover, and let sit for 5 minutes. Fluff with a fork before serving.
⏱️ 10 min - 6
Serve the lamb stew hot over a bed of couscous.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Moroccan Spiced Lamb Stew with Couscous
Ingredients
For the Lamb Stew
- 2 pounds lamb shoulder, cut into 1 1/2 inch cubes
- 2 tablespoons olive oil
- 1 yellow onion, chopped
- 3 garlic cloves, minced
- 3 carrots, sliced
- 1 cinnamon stick
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground ginger
- 14 ounces canned tomatoes, diced
- 2 cups chicken broth
- 15 ounces chickpeas, drained and rinsed
- 1/2 cup dried apricots, chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For the Couscous
- 1 cup couscous
- 1 1/4 cups water, boiling
- 1 tablespoon olive oil
- 1/2 teaspoon salt
Instructions
- 1
Heat 2 tablespoons of olive oil in a large pot over medium-high heat. Add lamb cubes and brown on all sides, about 8 minutes. Remove lamb and set aside.
⏱️ 8 min•🌡️ medium-high - 2
In the same pot, add the chopped onion and sauté until translucent, about 5 minutes. Add minced garlic and sliced carrots, cooking for another 3 minutes.
⏱️ 8 min - 3
Stir in the cinnamon stick, ground cumin, ground coriander, and ground ginger. Cook until fragrant, about 1 minute.
⏱️ 1 min - 4
Return the lamb to the pot. Add diced tomatoes, chicken broth, chickpeas, dried apricots, salt, and black pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 60 minutes.
⏱️ 60 min•🌡️ low - 5
While the stew simmers, prepare the couscous. In a medium saucepan, bring 1 1/4 cups of water, 1 tablespoon of olive oil, and 1/2 teaspoon of salt to a boil. Remove from heat, stir in couscous, cover, and let sit for 5 minutes. Fluff with a fork before serving.
⏱️ 10 min - 6
Serve the lamb stew hot over a bed of couscous.
⏱️ 5 min