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Moroccan Couscous Lamb Stew

Fresh.n.Natural's picture
Moroccan Couscous Lamb Stew is one recipe which can take you all the way back to Jamaica. You will love every small addition that I have made to this Moroccan Couscous Lamb Stew dish. Worth a try!
  Olive oil 15 Milliliter (1 Tablespoon)
  Lean boneless lamb 1 Pound, cut into 1 inch cubes (455 Gram)
  Onion 1 Medium, sliced
  Sliced carrots 240 Milliliter (1 Cup)
  Diced tomatoes 240 Milliliter (1 Cup)
  Ground cinnamon 1 Teaspoon (5 Milliliter)
  Ground coriander 1⁄2 Teaspoon (3 Milliliter)
  Cayenne pepper 1⁄4 Teaspoon (1 Milliliter)
  Saffron 1⁄4 Teaspoon (1 Milliliter)
  Pepper 1⁄4 Teaspoon (1 Milliliter)
  Garbanzo beans/1 can, 15 ounce / 450 gram garbanzo beans, rinsed and drained 11 Ounce (1 Package / 330 Gram)
  Chopped cabbage 720 Milliliter, or shredded (3 Cups)
  Cubed zucchini/Yellow summer squash 240 Milliliter (1 Cup)
  Couscous 6 Ounce (180 Gram)
  Water 480 Milliliter (2 Cups)
  Raisins 160 Milliliter (2/3 Cup)

In a Dutch oven, heat oil; saute lamb and onions until browned.
Stir in broth, carrots, tomatoes and seasonings.
Bring to a boil; reduce heat.
Simmer, covered, for 1 hour.
Stir in garbanzos, cabbage and zucchini; simmer 30 minutes more.
Meanwhile, in a 1-quart saucepan combine couscous, water and raisins.
Bring to a boil; reduce heat.
Simmer 5 minutes.
Fluff couscous with fork.

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Moroccan Couscous Lamb Stew Recipe