Moroccan Lamb Stew with Couscous

Di Culiora

Tender chunks of lamb shoulder gently braised with warm spices, dried apricots, and chickpeas in a fragrant tomato-infused broth. Served over fluffy, buttered couscous, this classic tagine-style stew strikes a harmonious balance between savoury meat, earthy spices, and subtle sweetness.

• Porzioni: 4
• Preparazione: 20 min
• Cottura: 100 min
• Tempo totale: 120 min

Ingredienti

• 800 g boneless lamb shoulder, cut into 3-4 cm cubes
• 2 tbsp olive oil
• 1 pcs large yellow onion, finely diced
• 3 pcs garlic cloves, minced
• 1 tbsp fresh ginger, finely grated
• 1.5 tsp ground cumin
• 1.5 tsp ground coriander
• 1 tsp ground cinnamon
• 1 tsp sweet paprika
• 0.5 tsp ground turmeric
• 1 pinch cayenne pepper
• 2 tbsp tomato paste
• 400 g crushed canned tomatoes
• 500 ml low-sodium beef stock or lamb stock
• 1 pcs cinnamon stick
• 100 g dried apricots, halved
• 240 g cooked chickpeas (from a can), drained and rinsed
• 1 tbsp honey
• 1 tsp salt
• 0.5 tsp freshly ground black pepper
• 300 g couscous (medium grain)
• 350 ml boiling water
• 2 tbsp butter, diced
• 0.5 tsp fine sea salt
• 30 g flaked almonds, toasted in a dry pan
• 3 tbsp fresh flat-leaf parsley and coriander, roughly chopped

Preparazione

1. Pat the lamb pieces thoroughly dry with paper towels and season with 1 tsp salt and 0.5 tsp black pepper. Heat 1 tbsp of olive oil in a heavy-bottomed Dutch oven or flameproof tagine over medium-high heat.
2. Brown the meat in batches for 5-6 minutes until deeply browned on all sides, taking care not to crowd the pot. Transfer the browned lamb to a plate and set aside.
3. Reduce the heat to medium and add the remaining 1 tbsp of olive oil to the pot. Add the chopped yellow onion and cook for 5-6 minutes until soft and translucent, scraping up the browned bits from the bottom.
4. Add the minced garlic and grated ginger, cooking for 1 minute until aromatic. Stir in the ground cumin, coriander, cinnamon, paprika, turmeric, and cayenne pepper, stirring constantly for 30 seconds to toast the spices without burning them.
5. Stir in the tomato paste and cook for 1 minute. Return the lamb and its resting juices to the pot, then pour in the crushed canned tomatoes and stock. Add the whole cinnamon stick. Stir well and bring to a simmer.
6. Cover tightly with a lid, reduce heat to low, and simmer gently for 1 hour and 15 minutes, stirring occasionally, until the lamb is nearly tender.
7. Stir in the halved dried apricots, drained chickpeas, and honey. Leave the pot partially uncovered and simmer on low for an additional 20-25 minutes until the sauce is slightly thickened, the apricots are plump, and the lamb is fork-tender. Discard the cinnamon stick and adjust seasoning with salt to taste.
8. While the stew finishes, prepare the couscous: place the couscous and 0.5 tsp salt in a heatproof bowl. Pour over 350 ml of boiling water, stir briefly, cover the bowl tightly with a plate or cling film, and let steam for 5 minutes.
9. Uncover the couscous, dot with 2 tbsp of butter, and fluff thoroughly with a fork to separate the grains and melt the butter.
10. To serve, spoon the fluffy couscous into shallow bowls or a wide serving platter, ladle the lamb stew and its rich sauce over the top, and finish with toasted flaked almonds and chopped fresh herbs.