Page 28 - One-Dish Meals

Moroccan-Style Lamb

with Couscous

This sweet but slightly spicy stew is served on a bed of couscous, which,
like Italian pasta, is made from semolina wheat.
P R E P 20 minutes C O O K 1 hour 45 minutes M A K E S 8 main-dish servings

1
2 pounds boneless lamb shoulder, 1 ⁄4 teaspoons salt
1
trimmed and cut into 1 ⁄4-inch 1 ⁄4 teaspoon ground red pepper
pieces
(cayenne)
2 tablespoons olive oil
1 cup water
2 garlic cloves, finely chopped
2 pounds sweet potatoes (3 large),
1
1 ⁄2 teaspoons ground cumin peeled and cut into 2-inch pieces
1
1 ⁄2 teaspoons ground coriander 2 cups couscous (Moroccan pasta)
1 large onion (12 ounces), cut into 1 can (15 to 19 ounces) garbanzo
8 wedges beans, rinsed and drained
1
1 can (14 ⁄2 to 16 ounces) stewed 1 cup dark seedless raisins
tomatoes 1 ⁄4 cup chopped fresh cilantro
1 cinnamon stick (3 inches)

1. Pat lamb dry with paper towels. In non-reactive 5-quart Dutch oven,
heat 1 tablespoon oil over medium-high heat until very hot. Add half of
lamb and cook until browned, using slotted spoon to transfer meat to
bowl as it is browned. Repeat with the remaining 1 tablespoon oil and the
remaining lamb.
2. To drippings in Dutch oven, add garlic, cumin, and coriander; cook
30 seconds. Return lamb to Dutch oven. Stir in onion, tomatoes, cinna-
mon stick, salt, ground red pepper, and water; heat to boiling over high
heat. Reduce heat; cover and simmer, stirring occasionally, 45 minutes.
Stir in sweet potatoes; cover and simmer 30 minutes longer.

3. Meanwhile, prepare couscous as package label directs.

4. Add garbanzo beans and raisins to Dutch oven. Cover and cook, stirring
once or twice, until lamb and vegetables are tender, about 5 minutes longer.

28 Soups & Stews