Moroccan Lamb with Couscous
Embark on a flavorful journey with this Moroccan Lamb with Couscous recipe, a dish that masterfully combines tender, slow-cooked lamb with a medley of exotic spices. Infused with aromatic cumin, cinnamon, and turmeric, the succulent lamb is simmered to perfection alongside sweet dried apricots, hearty chickpeas, and a rich tomato-based sauce. Paired with fluffy, herb-infused couscous, this comforting one-pot wonder offers a delightful balance of savory, spicy, and subtly sweet flavors. Perfect for a cozy dinner or a special occasion, this Moroccan-inspired dish is an exploration of bold tastes and vibrant textures. Ready in just over two hours, it’s an impressive yet approachable recipe sure to transport your taste buds to North Africa.
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Recipe Information
Ingredients
- 1 kg boneless lamb shoulder
- 3 tablespoons olive oil
- 1 large yellow onion
- 4 units garlic cloves
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon ground cinnamon
- 1 teaspoon ground turmeric
- 1 teaspoon paprika
- 0.5 teaspoons chili flakes
- 400 grams canned diced tomatoes
- 500 milliliters chicken or beef stock
- 1 can chickpeas (drained and rinsed)
- 10 units dried apricots (chopped)
- 1 tablespoon honey
- 2 tablespoons fresh cilantro (chopped)
- 2 tablespoons fresh mint (chopped)
- 250 grams couscous
- 2 tablespoons butter
- 300 milliliters boiling water
- 1 to taste salt
- 1 to taste black pepper
Instructions
Cut the lamb shoulder into 2-inch cubes. Season with salt and pepper.
Heat 2 tablespoons of olive oil in a large, heavy-bottomed pot over medium-high heat. Sear the lamb cubes on all sides until browned. Remove and set aside.
Finely dice the onion and mince the garlic cloves.
In the same pot, lower the heat to medium and add the remaining 1 tablespoon of olive oil. Sauté the onions until softened and translucent, about 5 minutes.
Add the garlic, cumin, coriander, cinnamon, turmeric, paprika, and chili flakes. Stir for 1-2 minutes until the spices are fragrant.
Return the browned lamb to the pot. Stir in the canned diced tomatoes, stock, chickpeas, dried apricots, and honey. Bring the mixture to a gentle boil, then reduce the heat to low.
Cover the pot with a lid and simmer for 1.5 to 2 hours, stirring occasionally, until the lamb is tender and the sauce has thickened.
While the lamb is cooking, prepare the couscous. Place the couscous in a heatproof bowl. Add a pinch of salt and 2 tablespoons of butter.
Pour the boiling water over the couscous. Cover with a plate and let it sit for 10 minutes to absorb the water.
Fluff the couscous with a fork. Stir in fresh cilantro and mint to add flavor.
Once the lamb is done, adjust seasoning with salt and pepper as needed.
Serve the lamb stew over a bed of couscous. Garnish with extra fresh cilantro and mint, if desired.
Nutrition Facts
Calories |
4741 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 292.0 g | 374% | |
| Saturated Fat | 103.8 g | 519% | |
| Polyunsaturated Fat | 8.3 g | ||
| Cholesterol | 824 mg | 275% | |
| Sodium | 6642 mg | 289% | |
| Total Carbohydrate | 312.6 g | 114% | |
| Dietary Fiber | 59.9 g | 214% | |
| Total Sugars | 126.0 g | ||
| Protein | 241.0 g | 482% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 701 mg | 54% | |
| Iron | 41.1 mg | 228% | |
| Potassium | 6447 mg | 137% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
