Recipe by mermaidmagic
This is one of my favorite dishes that my husband makes. Please don't omit the raisins ... they add a soft sweetness that is really terrific. Instead of ladling the lamb over the couscous in the end, my husband will sometimes combine it all in a baking dish and cook for 10 minutes or so in a 350 oven. Either way, this is one of my favorite Sunday dinners. I hope you try this ... and enjoy!
Top Review by fluffernutter
This was superb. We think cinnamon with meat is ick, so we left it out, and we wanted a one-dish meal so we added a minced zucchini with the onion. Just the right spice -- enhancing the meat without overpowering it. The leftovers are even better.
- 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) boxquick cooking couscous, prepared according to package directions
- 1⁄4 cup fresh parsley, chopped
- 2 tablespoons fresh cilantro, chopped
Directions See How It's Made
- In a large flameproof casserole, heat 1 tablespoon (eyeball) of the oil.
- Add the lamb in batches and toss over high heat to brown it on all sides.
- Remove the lamb from the pan as it is browned.
- Wipe out the pan.
- Heat the remaining 1 tablespoon (eyeball) of oil.
- Add the onion and cook over medium heat for 10 minutes, stirring often.
- Add the garlic and cook for 1 minute.
- Stir in the cinnamon, cumin, allspice, cayenne pepper and nutmeg.
- Cook for 30 seconds, stirring.
- Add the tomatoes and cook for 2 minutes.
- Add plenty of salt and pepper, to taste.
- Add the stock and return the meat to the pan.
- Bring to a boil, lower the heat, and cover the pan.
- Simmer the lamb for 1 hour.
- Stir in the raisins and their soaking liquid.
- Stir in the chickpeas.
- Cover the pan and cook for 30 minutes, or until the lamb is very tender.
- Add the parsley and cilantro to the lamb and taste for seasonings.
- Serve at once, ladled over the couscous.