SCENTED MOROCCAN LAMB STEW WITH COUSCOUS

SCENTED MOROCCAN LAMB STEW WITH COUSCOUS image

Yield 4-8 people

Number Of Ingredients 14

2 lbs. cubed lamb meat or meat cut from the shoulder
flour
2 16 oz cans of diced chopped tomatoes.
chicken broth
pinch of ground cinnamon
2 cloves Garlic, minced
1 tsp. ground cumin seed
Salt
½ to 1 tsp. red pepper flakes
mixed olives to taste (Spanish, Greek, black, green - any kind will do)
1 - 12 oz can chickpeas
dash olive oil (need not be extra virgin)
1 T. butter
Couscous

Steps:

Dredge the lamb pieces in flour. Heat the Dutch oven over medium flame with one tablespoon of olive oil and and tablespoon of butter. Open all cans; drain chickpeas and rinse them. Retain liquid from tomatoes. (Following step must be done in two batches in most ovens.) Fry cumin and cinnamon gently for a moment; add lamb pieces and brown slowly, turning until all pieces are evenly browned. Add garlic and red pepper; toss gently to distribute. Remove lamb and place on plate. Deglaze pot with cans of tomato; be sure to scrape bottom of pot thoroughly with wooden or nylon spoon. Add lamb and enough stock to cover lamb to the depth of about half an inch. (If you like it spicier or denser, add a dried chili pepper or lamb bones, and remove these before serving.) Cover tightly and place in 350 F degree oven for about 40 minutes. Check from time to time to see if lamb is fork-tender and falling apart and be sure liquid level remains above meat. Remove from oven at that point. (Everything up to hear can be made up to several days beforehand. Just reheat day-of and continue.) Add chickpeas and olives to oven mixture (I use a can of each, but add to your taste). Prepare couscous; serve stew over couscous. Garnish with harissa, more cumin/cinnamon, or slices of preserved lemon.