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Steam the couscous with a huge pinch of saffron.Braising an cheap cut like lamb shoulder in the Moroccan way transforms the meat in to a thick, aromatic stew of exultingly tender meat, chickpeas, and dried fruit. In the event you like.
Ingredients
3/4 cup dried chickpeas
five garlic cloves (two whole, three chopped)
one massive cinnamon stick, broken in half
two tablespoons olive oil
three pounds 1" cubes lamb shoulder
Kosher salt & freshly ground black pepper
one massive onion, diced
five teaspoons Ra-e-Hanout spice blend
one tablespoon chopped peeled ginger
one cup canned diced tomatoes with juices
two 1/2 cups (or more) low-salt chicken stock
1/2 cup halved dried apricots
Steamed couscous
Chopped fresh cilantro
five garlic cloves (two whole, three chopped)
one massive cinnamon stick, broken in half
two tablespoons olive oil
three pounds 1" cubes lamb shoulder
Kosher salt & freshly ground black pepper
one massive onion, diced
five teaspoons Ra-e-Hanout spice blend
one tablespoon chopped peeled ginger
one cup canned diced tomatoes with juices
two 1/2 cups (or more) low-salt chicken stock
1/2 cup halved dried apricots
Steamed couscous
Chopped fresh cilantro
Preparation
Drain chickpeas; return to same saucepan. Add two whole garlic cloves and cinnamon stick. Add water to cover by 2". Bring to a boil, then reduce heat to medium and simmer until chickpeas are tender, about 45 minutes. Drain; set aside.
Place chickpeas in a medium saucepan. Add water to cover by 2". Let soak overnight.
Stir in chickpeas; simmer until heated through, about ten minutes. Stir in apricots; simmer until heated through, about five minutes. Season with salt and pepper.
Meanwhile, heat oil in a massive heavy pot over medium-high heat. Season lamb with salt and pepper. Working in batches, brown lamb on all sides, about four minutes per batch. Transfer lamb to a medium bowl. Add onion to pot; reduce heat to medium, season with salt and pepper, and saute until soft and beginning to turn golden, about five minutes. Add chopped garlic, Ra-el-Hanout , and ginger. Stir for one minute. Add tomatoes and lamb with any accumulated juices. Bring to a boil. Add two 1/2 cups stock. Return to a boil, reduce heat to low, partially cover, and simmer, stirring occasionally, until lamb is tender, about one hour 30 minutes.
Spoon couscous onto a massive, shallow platter, forming a massive well in middle. Spoon tagline in to middle. Sprinkle cilantro over.
Place chickpeas in a medium saucepan. Add water to cover by 2". Let soak overnight.
Stir in chickpeas; simmer until heated through, about ten minutes. Stir in apricots; simmer until heated through, about five minutes. Season with salt and pepper.
Meanwhile, heat oil in a massive heavy pot over medium-high heat. Season lamb with salt and pepper. Working in batches, brown lamb on all sides, about four minutes per batch. Transfer lamb to a medium bowl. Add onion to pot; reduce heat to medium, season with salt and pepper, and saute until soft and beginning to turn golden, about five minutes. Add chopped garlic, Ra-el-Hanout , and ginger. Stir for one minute. Add tomatoes and lamb with any accumulated juices. Bring to a boil. Add two 1/2 cups stock. Return to a boil, reduce heat to low, partially cover, and simmer, stirring occasionally, until lamb is tender, about one hour 30 minutes.
Spoon couscous onto a massive, shallow platter, forming a massive well in middle. Spoon tagline in to middle. Sprinkle cilantro over.
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