Lamb Stew With Couscous

Total Time: 2 hrs 50 mins Preparation Time: 20 mins Cook Time: 2 hrs 30 mins

Ingredients

• Servings: 4
• 2 tablespoons vegetable oil
• 2 lbs boneless lamb, cut into 2 inch pieces
• 1 large onion, coursely chopped
• 2 cloves garlic, finely chopped
• 1 teaspoon cinnamon
• 1/2 teaspoon ground cumin
• 1/4 teaspoon ground allspice
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon ground nutmeg
• 1 cup chopped canned tomato
• salt & freshly ground black pepper, to taste
• 2 cups chicken stock
• 1/2 cup raisins, soaked in
• 1/2 cup boiling water, for 20 minutes
• 1 (15 ounce) can chickpeas, drained and rinsed
• butter (for the couscous)
• 1 (10 ounce) box quick cooking couscous, prepared according to package directions
• 1/4 cup fresh parsley, chopped
• 2 tablespoons fresh cilantro, chopped

Recipe

• 1 in a large flameproof casserole, heat 1 tablespoon (eyeball) of the oil.
• 2 add the lamb in batches and toss over high heat to brown it on all sides.
• 3 remove the lamb from the pan as it is browned.
• 4 wipe out the pan.
• 5 heat the remaining 1 tablespoon (eyeball) of oil.
• 6 add the onion and cook over medium heat for 10 minutes, stirring often.
• 7 add the garlic and cook for 1 minute.
• 8 stir in the cinnamon, cumin, allspice, cayenne pepper and nutmeg.
• 9 cook for 30 seconds, stirring.
• 10 add the tomatoes and cook for 2 minutes.
• 11 add plenty of salt and pepper, to taste.
• 12 add the stock and return the meat to the pan.
• 13 bring to a boil, lower the heat, and cover the pan.
• 14 simmer the lamb for 1 hour.
• 15 stir in the raisins and their soaking liquid.
• 16 stir in the chickpeas.
• 17 cover the pan and cook for 30 minutes, or until the lamb is very tender.
• 18 add the parsley and cilantro to the lamb and taste for seasonings.
• 19 serve at once, ladled over the couscous.