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Moroccan-Style Lamb with Couscous

Ingredients

  1. Step 1
  2. Step 2
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  16. Step 16
Moroccan-Style Lamb with Couscous
Calories: 518 Carbohydrate: 85 g Protein: 26 g Fat: 9 g
Cook time: 105 minutes Prep time: 20 minutes Total time: 125 minutes Servings: 8

TAGS

American Mexican Soup Cajun Spicy Stew Lamb Stew Lamb Soup Couscou Couscou Moroccan Spicy Moroccan Mexican American Couscou Couscou Stew Stew Soup Moroccan Lamb Spicy Cajun Soup Moroccan Lamb Spicy Mexican American Couscou Couscou Stew Stew Soup Moroccan Lamb Spicy Cajun Soup Moroccan Lamb Spicy Mexican American Couscou Couscou Stew Stew Soup Moroccan Lamb Spicy Cajun Soup Moroccan Lamb Spicy

Directions

  1. Step 1 Pat lamb dry with paper towels. In nonreactive 5-quart Dutch oven, heat 1 tablespoon oil over mediumhigh heat until very hot. Add half of lamb and cook until browned, using slotted spoon to transfer meat to bowl as it is browned. Repeat with remaining 1 tablespoon oil and remaining lamb.
  2. Step 2 To drippings in Dutch oven, add garlic, cumin, and coriander; cook 30 seconds. Return lamb to Dutch oven. Stir in onion, tomatoes, cinnamon stick, salt, ground red pepper, and water; heat to boiling over high heat. Reduce heat; cover and simmer, stirring occasionally, 45 minutes. Stir in sweet potatoes; cover and simmer 30 minutes longer.
  3. Step 3 Meanwhile, prepare couscous as label directs.
  4. Step 4 Add garbanzo beans and raisins to Dutch oven. Cover and cook, stirring once or twice, until lamb and vegetables are tender, about 5 minutes longer.
  5. Step 5 Just before serving, stir in cilantro. Serve lamb stew on couscous. Makes 8 main-dish servings. Nutritional information is based on one serving.