Prep 30 mins
Cook 8 hrs
From a BHG publication, Slow-Cooker -- All-Time Favorites. I used bone-in lamb neck, which is a great cut for this kind of dish, if you can find it. I have not made the couscous part of this recipe. The stew itself was delicious, and even better the next day.
- 2 lbs lean boneless lamb
- 2 large onions, cut into wedges
- 2 cups chopped tomatoes
- 1 cup carrot, cut into 1 inch pieces
- 1 1⁄2 teaspoons ground cumin
- 1⁄2 teaspoon ground turmeric
- 2 cups chicken broth
- 1⁄4 teaspoon crushed red pepper flakes (optional)
- 1 (10 ounce) package instant couscous
- 1⁄4 cup raisins or 1⁄4 cup dried currants or 1⁄4 cup golden raisin
- Trim fat from meat and cut into 3/4 inch cubes.
- The recipe does not call for it, but I browned my meat and deglazed the skillet with some of the broth.
- Place meat and vegetables in 3 1/2 to 4 qt slow-cooker. Add broth and spices.
- Cover and cook on low for 9 to 10 hours, or on high for 4 1/2 to 5 1/2. I found that 8 hours was enough, and with newer slow cookers, I suggest you check earlier for doneness.
- If using low heat setting, turn to high.
- Remove meat and vegetables with slotted spoon and keep warm.
- Skim fat from the juices and reserve juice in the cooker.
- Stir the couscous and the raisins into the juices.
- Cover and cook for 5 to 7 minutes.
- Note: I just served it with rice, and personally would make the couscous in a saucepan;. If you are going to try the above, I would measure the juices to make sure you don't have too much and that you have enough.
- Note2: If using bone-in lamb, this will be more like 4 servings.
This was amazing! I used lamb shanks, which were just melt in the mouth soft by the time they were cooked, and fresh baby carrots. I also added salt & pepper, and a tablespoon of tomato paste. Apart from that, I followedd the recipe as written. The cous cous worked perfectly, and went so well with the lamb! I had never made cous cous like that before (using the pan juices) so it was a yummy surprise! Thankyou for sharing this recipe! :) [Made for PRMR]
I made this in the crock pot using 3 lamb shanks (wheighing between 320grams to 450 grams and initially put the vegies in the bottom and the shanks on top (which only fitted in the crock pot with full quota of veg as per recipe) but reversed that to ensure lamb shanks where immersed in liquid and the veg collapsed and cooked over the cooking time a kept their shape and i did add a little bit of sweet ptoato to the mix, as I had a quarter of medium one left over. For the couscous and as I was only making for 3 persons I used 3/4 cups of instant couscous, and extracted 1 1/4 cups of liquid from the crock pot and freezered it for 15 minutes and then spooned of the fat of the top and put the liquid into a pot and bought to boiling temperature and took of the heat and added couscous and 1/3 cup of sultanas (my choice of dried fruit), put on the lid and left for 8 minutes till liquid was absorbed and served separately with shanks and veg (which the expectiption of the DM's, she got meat only as the lamb had totally fallen off and I was struggelling too keep it on the mine to take the pic.). Thank you duonyte for a great recipe, made for 123 Hits.
We really enjoyed this simple to make stew. The changes I made was using canned tomatoes and skipped the turmeric but otherwise made as directed. Thanks for sharing!