Recipe by duonyte
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.
Top Review by Sara 76
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]
- 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
Directions See How It's Made
- 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.