90 min
North African Lamb Stew
Recipe GLPR216e8b9329e9ec
A warmly spiced North African lamb stew featuring tender chunks of lamb shoulder simmered with aromatic spices like coriander, cumin, turmeric, and cardamom, along with carrots, leeks, and red onions. Fresh herbs including rosemary, oregano, mint, and cilantro are stirred in at the end along with bright lemon juice and fresh tomatoes. Served over fluffy Israeli couscous for a satisfying, fragrant main course.
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Ingredients
1/4 cup olive oil
3 pounds lamb shoulder, trimmed and cut into 1-inch cubes
1 tablespoon ground coriander
1 tablespoon ground cumin
1 tablespoon ground turmeric
1/2 tablespoon ground cardamom
1 teaspoon salt
1 teaspoon ground black pepper
2 large red onions, peeled and thinly sliced
4 carrots, peeled and diced
2 large leeks, well washed and diced
2 to 3 quarts water
2 tablespoons fresh rosemary, chopped
2 tablespoons fresh oregano, chopped
2 tablespoons fresh mint, chopped
2 tablespoons fresh cilantro, chopped
1/2 teaspoon crushed red pepper
1/4 cup fresh lemon juice
3 large fresh plum tomatoes, peeled, seeded, and finely chopped
3 cups Israeli couscous
Directions
Heat the olive oil in a large heavy pot or casserole over medium heat. Working in batches to avoid crowding, add the lamb cubes and brown them thoroughly on all sides, 8–10 minutes per batch. Transfer the browned lamb to a plate and continue with the remaining meat. Once all lamb has been browned, return it to the pot.
In a small bowl, combine the ground coriander, cumin, turmeric, and cardamom. Sprinkle this spice mixture over the lamb in the pot and stir gently to coat all pieces evenly. Cook over low heat for 2–3 minutes, stirring occasionally to toast the spices lightly and release their aromas; be careful not to burn them. Season the lamb with salt and black pepper.
Add the sliced red onions, diced carrots, and diced leeks to the pot. Stir well to combine with the lamb and spices. Pour in 2 to 3 quarts of water and bring to a boil over high heat. Once boiling, reduce the heat to a gentle simmer.
Cover the pot partially and simmer the stew for approximately 1.5 hours, until the lamb is very tender and yields easily to a fork. Skim off any excess fat or foam that rises to the surface as needed.
While the stew simmers, prepare the couscous according to the package directions. Drain and set aside, keeping it warm.
In a bowl, combine the fresh rosemary, oregano, mint, and cilantro with the crushed red pepper, lemon juice, and chopped fresh tomatoes. Taste and adjust the seasoning if needed.
When the lamb is fork-tender, remove the stew from heat and stir in the herb and tomato mixture. Gently fold to distribute evenly throughout the stew.
Divide the couscous among serving bowls and ladle the warm stew over the top. Serve immediately, allowing each diner to enjoy the aromatic spices and tender lamb.
