Moroccan Spiced Lamb with Couscous Pasta
Aromatic Moroccan Lamb over Jeweled Herbed Couscous
Ingredients:
1.5 lbs lamb shoulder, cut into 1-inch cubes
3 tablespoons olive oil, divided
1 large onion, diced
3 cloves garlic, minced
1 tablespoon ginger, freshly grated
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon smoked paprika
1/2 teaspoon ground cinnamon
1/4 teaspoon cayenne pepper (adjust to taste)
1/2 teaspoon turmeric
1 can (14 oz) diced tomatoes
1 cup vegetable or chicken broth
1/4 cup dried apricots, chopped
1/4 cup golden raisins
2 cups couscous
2 cups hot water or broth
1/2 cup fresh mint, chopped
1/2 cup fresh cilantro, chopped
1/4 cup sliced almonds, toasted
1 lemon, zested and juiced
Salt and pepper to taste
1/4 cup Greek yogurt for serving (optional)
Directions:
Season lamb cubes generously with salt and pepper. In a large Dutch oven or heavy pot, heat 2 tablespoons olive oil over medium-high heat. Brown the lamb in batches, about 3-4 minutes per batch. Remove and set aside.
In the same pot, add the remaining tablespoon of oil if needed. Add onions and cook until softened, about 5 minutes.
Add garlic and ginger, cooking for another minute until fragrant.
Stir in all the spices (cumin, coriander, paprika, cinnamon, cayenne, and turmeric) and cook for 30 seconds to bloom the flavors.
Return the lamb to the pot, add the diced tomatoes and broth. Bring to a boil, then reduce heat to low, cover, and simmer for about 1 hour or until the lamb is tender.
Add the dried apricots and golden raisins, continue to simmer uncovered for another 15-20 minutes until the sauce thickens.
Meanwhile, prepare the couscous: Place couscous in a large bowl. Pour hot water or broth over it, cover, and let stand for 5 minutes.
Fluff the couscous with a fork, then stir in half of the fresh herbs, lemon zest, and a drizzle of olive oil. Season with salt and pepper.
Serve the lamb over the couscous, garnished with remaining herbs, toasted almonds, a squeeze of lemon juice, and a dollop of Greek yogurt if desired.
Prep Time: 25 minutes | Cooking Time: 1 hour 30 minutes | Total Time: 1 hour 55 minutes
Kcal: 650 kcal | Servings: 4-6 servings