Well it’s almost October and it’s time to gear up for colder weather and warmer food! This stew is perfect for the time of year since it’s hearty, spicy, and a perfect belly warmer. The stew is seasoned with coriander, turmeric, cumin, fresh thyme, fenugreek and cinnamon which makes a lovely blend of spices. I used Israeli couscous for this dish and it has a pretty great texture. It almost reminds me of a smaller, savory version of those tapioca balls in bubble tea. The lamb I chose was ground lamb which breaks apart in tender pieces. If desired the lamb can be rolled into meatballs as well. Preserved lemons also add a bit of savory sweetness that enhances the flavor of the lamb and curry. The nice thing about this dish is that it is filling but doesn’t sit too heavy either. This stew goes great with a generous spoon of plain yogurt, chopped cilantro and lemon for garnish.
Moroccan Lamb & Couscous Stew
Ingredients
- 2 tbsp olive oil
- 1 large yellow onion chopped
- 3 stalks celery diced
- 1 lb ground lamb
- 4 cloves garlic minced
- 2 preserved lemons pith removed and sliced
- 1 tsp coriander
- 1/2 tsp cumin
- 1/2 tsp turmeric
- 1 tbsp fresh thyme minced
- 1/4 tsp ground cloves
- 1/2 tsp cinnamon
- 1/2 tsp chili powder
- 1/4 tsp nutmeg
- 6 oz tomato paste
- 8 cups chicken stock or more depending on desired consistency
- sea salt and pepper to taste
- 11 oz Israeli couscous
- 2 tsp olive oil
- plain yogurt for garnish
- chopped cilantro mint or parsley for garnish
Instructions
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In a large stockpot (6 qt.), heat the olive oil and add the ground lamb. Brown the lamb and crumble apart as it cooks, about 3-4 minutes.
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Remove the lamb from heat and set aside.
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In the same pot, add a little more oil if necessary and add the chopped onion and celery.
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Cook covered until the onions are translucent, about 7-8 minutes.
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Meanwhile, combine the coriander, cumin, turmeric, cloves, cinnamon, chili powder and nutmeg in a bowl.
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Stir in the thyme and garlic, cook for 1 minute until fragrant.
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Stir in the preserved lemons, dried spices and tomato paste. Stir to combine and cook until the tomato paste has melted, about 2-3 minutes.
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Pour in the chicken stock, stir and bring to a low simmer. Turn down the heat and cook on low for about 10 minutes.
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Meanwhile, heat 2 tsp of olive oil in a sauce pot and add the dried couscous. Toast for a few minutes, stirring frequently until the couscous gets just browned.
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Add a pinch of salt and the amount of water as directed on the package instructions and cook until the couscous is tender, about 8-10 minutes.
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Add the ground lamb and cooked couscous back into the soup and let cook on low simmer for about 10-15 minutes. Taste and adjust seasonings as desired.
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Remove from heat and ladle into bowls, garnishing with fresh cilantro, mint or parsley and a dollop of plain yogurt.
