North African Lamb Stew
Serves: 4
Camila Dooley
1 January 1970
Based on User reviews:
53
Spice
45
Sweetness
51
Sourness
44
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
1 cup
Olive Oil1 tbsp
Ground Coriander1 tbsp
Ground Cumin1 tbsp
Ground Turmeric1 tbsp
Ground Cardamom1 tsp
Salt1 tsp
Ground Black Pepper2 large
Leek (well washed and diced)2 tbsps
Rosemary (fresh, chopped)2 tbsps
Oregano (fresh, chopped)2 tbsps
Mint (fresh, chopped)2 tbsps
Cilantro (fresh, chopped)1 tsp
Crushed Red Pepper1 cup
Lemon Juice3 cups
Couscous (israeli)Directions:
1
Heat the olive oil in a large casserole over a medium flame
2
Add the lamb chunks in batches and brown well on all sides
3
Remove and set aside while you finish the remaining lamb
4
After all the lamb has been browned return it to the pot
5
Combine the coriander, cumin, turmeric and cardamom in a bowl and sprinkle the lamb with the spice mix
6
Brown the spice coated meat over low heat being careful not to burn the spices
7
Season with the salt and pepper
8
Add the vegetable to the pot and stir to combine well
9
Add the water and bring quickly to a boil
10
Reduce the heat and cook for 1 1/2 hours or until the lamb is fork tender
11
Combine the fresh herbs in a bowl with the red pepper, lemon juice and tomato
12
Adjust the seasoning and set aside
13
Cook the couscous according to package directions
14
Remove the stew from heat and stir in the fresh herbs and tomato
15
Serve over couscous