Moroccan Lamb Couscous with Dried Fruit

Ingredients

• 1.5 lb lamb shoulder, cut into 1.5-inch chunks
• 1 large onion, diced
• 3 clove garlic cloves, minced
• 1.5 tsp ground cumin
• 1 tsp ground ginger
• ½ tsp ground cinnamon
• 1 tsp paprika
• ¾ cup dried apricots, halved
• ½ cup sliced almonds
• 2 cup chicken broth
• 1.5 cup couscous
• 2 tbsp olive oil
• 1 pinch salt and black pepper

Instructions

1. 1

   Heat olive oil in a heavy pot over medium-high until shimmering, ~90 seconds.

2. 2

   Pat lamb dry. Season with salt and pepper. Working in batches, sear until brown on two sides, ~3 min per batch. Remove to a plate.

3. 3

   Add diced onion to the pot. Stir occasionally until softened and translucent, ~4 minutes.

4. 4

   Add garlic, cumin, ginger, cinnamon, and paprika. Stir constantly until fragrant, ~1 minute.

5. 5

   Pour in broth, scraping the bottom to lift browned bits. Return lamb to pot.

6. 6

   Cover and simmer over medium-low for 35 minutes, stirring halfway through, until lamb is fork-tender.

7. 7

   Stir in apricots and almonds. Simmer uncovered for 3 more minutes.

8. 8

   While lamb finishes, bring 2.25 cups salted water to a boil in a separate pot.

9. 9

   Stir couscous into boiling water. Remove from heat, cover, and let sit 5 minutes.

10. 10

    Fluff couscous with a fork. Divide among bowls and top with lamb stew.

Tools you’ll need

• 5-quart heavy pot with lid
• wooden spoon
• measuring cups and spoons
• chef's knife
• cutting board
• separate pot for couscous

More recipes like this

• 

  25-Min Harissa Lamb Couscous

  25 min

• 

  Moroccan Lamb Mrouzia

  50 min

• 

  Spiced Lamb & Couscous

  22 min

• 

  Lucknowi Lamb Biryani

  90 min