Lamb Stew With Couscous Recipe

Name: Lamb Stew With Couscous
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons vegetable oil; 2 lbs boneless lamb, cut into 2 inch pieces; 1 large onion, coursely chopped; 2 cloves garlic, finely chopped; 1 teaspoon cinnamon; 1/2 teaspoon ground cumin; 1/4 teaspoon ground allspice; 1/4 teaspoon cayenne pepper; 1/4 teaspoon ground nutmeg; 1 cup chopped canned tomato; salt & freshly ground black pepper, to taste; 2 cups chicken stock; 1/2 cup raisins, soaked in; 1/2 cup boiling water, for 20 minutes; 1 (15 ounce) can chickpeas, drained and rinsed; butter (for the couscous); 1 (10 ounce) box quick cooking couscous, prepared according to package directions; 1/4 cup fresh parsley, chopped; 2 tablespoons fresh cilantro, chopped

Servings: persons

2 tablespoons vegetable oil
2 lbs boneless lamb, cut into 2 inch pieces
1 large onion, coursely chopped
2 cloves garlic, finely chopped
1 teaspoon cinnamon
1/2 teaspoon ground cumin
1/4 teaspoon ground allspice
1/4 teaspoon cayenne pepper
1/4 teaspoon ground nutmeg
1 cup chopped canned tomato
salt & freshly ground black pepper, to taste
2 cups chicken stock
1/2 cup raisins, soaked in
1/2 cup boiling water, for 20 minutes
1 (15 ounce) can chickpeas, drained and rinsed
butter (for the couscous)
1 (10 ounce) box quick cooking couscous, prepared according to package directions
1/4 cup fresh parsley, chopped
2 tablespoons fresh cilantro, chopped

1
In a large flameproof casserole, heat 1 tablespoon (eyeball) of the oil.
2
Add the lamb in batches and toss over high heat to brown it on all sides.
3
Remove the lamb from the pan as it is browned.
4
Wipe out the pan.
5
Heat the remaining 1 tablespoon (eyeball) of oil.
6
Add the onion and cook over medium heat for 10 minutes, stirring often.
7
Add the garlic and cook for 1 minute.
8
Stir in the cinnamon, cumin, allspice, cayenne pepper and nutmeg.
9
Cook for 30 seconds, stirring.
10
Add the tomatoes and cook for 2 minutes.
11
Add plenty of salt and pepper, to taste.
12
Add the stock and return the meat to the pan.
13
Bring to a boil, lower the heat, and cover the pan.
14
Simmer the lamb for 1 hour.
15
Stir in the raisins and their soaking liquid.
16
Stir in the chickpeas.
17
Cover the pan and cook for 30 minutes, or until the lamb is very tender.
18
Add the parsley and cilantro to the lamb and taste for seasonings.
19
Serve at once, ladled over the couscous.

1273

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 2 tablespoons vegetable oil, 2 lbs boneless lamb, cut into 2 inch pieces, 1 large onion, coursely chopped, 2 cloves garlic, finely chopped, and more.

Yes, Lamb Stew With Couscous falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Lamb Stew With Couscous

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