Scented Moroccan Lamb Stew With Couscous Recipe

Name: Scented Moroccan Lamb Stew With Couscous
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lbs. cubed lamb meat or meat cut from the shoulder; flour; 2 16 oz cans of diced chopped tomatoes.; chicken broth; pinch of ground cinnamon; 2 cloves Garlic, minced; 1 tsp. ground cumin seed; Salt; 1/2 to 1 tsp. red pepper flakes; mixed olives to taste (Spanish, Greek, black, green - any kind will do); 1 - 12 oz can chickpeas; dash olive oil (need not be extra virgin); 1 T. butter; Couscous

Servings: persons

2 lbs. cubed lamb meat or meat cut from the shoulder
flour
2 16 oz cans of diced chopped tomatoes.
chicken broth
pinch of ground cinnamon
2 cloves Garlic, minced
1 tsp. ground cumin seed
Salt
1/2 to 1 tsp. red pepper flakes
mixed olives to taste (Spanish, Greek, black, green - any kind will do)
1 - 12 oz can chickpeas
dash olive oil (need not be extra virgin)
1 T. butter
Couscous

1
Dredge the lamb pieces in flour. Heat the Dutch oven over medium flame with one tablespoon of olive oil and and tablespoon of butter. Open all cans; drain chickpeas and rinse them. Retain liquid from tomatoes.
2
(Following step must be done in two batches in most ovens.) Fry cumin and cinnamon gently for a moment; add lamb pieces and brown slowly, turning until all pieces are evenly browned. Add garlic and red pepper; toss gently to distribute. Remove lamb and place on plate.
3
Deglaze pot with cans of tomato; be sure to scrape bottom of pot thoroughly with wooden or nylon spoon. Add lamb and enough stock to cover lamb to the depth of about half an inch. (If you like it spicier or denser, add a dried chili pepper or lamb bones, and remove these before serving.) Cover tightly and place in 350 F degree oven for about 40 minutes. Check from time to time to see if lamb is fork-tender and falling apart and be sure liquid level remains above meat. Remove from oven at that point.
4
(Everything up to hear can be made up to several days beforehand. Just reheat day-of and continue.)
5
Add chickpeas and olives to oven mixture (I use a can of each, but add to your taste). Prepare couscous; serve stew over couscous. Garnish with harissa, more cumin/cinnamon, or slices of preserved lemon.

907

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 14 ingredients. The key ingredients include: 2 lbs. cubed lamb meat or meat cut from the shoulder, flour, 2 16 oz cans of diced chopped tomatoes., chicken broth, and more.

Yes, Scented Moroccan 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.

That's it — enjoy your meal!

Scented Moroccan Lamb Stew With Couscous

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions