North African Stew with Couscous
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 6 h. 40 min.
Ready in
Ingredients
for
- Ingredients
- 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)
- salt
- freshly ground Black pepper
Preparation steps
1.
Heat the olive oil in a large casserole dish set over a moderate heat until hot.
2.
Season the lamb and seal in batches until golden all over. Remove from the dish and reduce the heat slightly.
3.
Add the onion, garlic, and a little salt. Fry for 4 minutes, stirring frequently, and then add the ground spices.
4.
Return the lamb to the dish and stir in the dates, passata, honey, and lamb stock.
5.
Pour into a slow cooker, cover with a lid, and cook over a low setting for 6 hours until the lamb is tender.
6.
Season to taste with salt and pepper. Serve over couscous with a garnish of chopped parsley.
