North African Stew with Couscous
ready in 6 h. 40 min.
- ¼ cup olive oil
- 5 ⅔ cups Lamb shoulder (diced)
- 1 onion (finely chopped)
- 2 cloves garlic cloves (minced)
- 2 tsps Ras el hanout
- 1 tsp ground Cumin
- ½ tsp paprika
- ½ tsp ground cinnamon
- 2 cups pitted Date
- 1 cup tomato passata
- 1 Tbsp honey
- 2 cups lamb stock
- 3 cups cooked Couscous
- cilantro (chopped)
- freshly ground Black pepper
Heat the olive oil in a large casserole dish set over a moderate heat until hot.
Season the lamb and seal in batches until golden all over. Remove from the dish and reduce the heat slightly.
Add the onion, garlic, and a little salt. Fry for 4 minutes, stirring frequently, and then add the ground spices.
Return the lamb to the dish and stir in the dates, passata, honey, and lamb stock.
Pour into a slow cooker, cover with a lid, and cook over a low setting for 6 hours until the lamb is tender.
Season to taste with salt and pepper. Serve over couscous with a garnish of chopped parsley.