This flavorful and hearty lamb stew couscous always tastes great, no matter what season it is! it is so easy to bring some Eastern flavor onto your dinner table! You will adore this succulent stew.
Give it a go!
I was craving a hearty stew a couple of days ago but not just any stew. Because I wanted a stew with that little extra. No beef, no pork. Something stronger, like lamb. So this lamb stew couscous was the perfect idea!
Do you often cook lamb?
What’s your favorite cut?
I love a good lamb rack. Funny, just a couple of days ago I found out what a guard of honour is. I love juicy pink lamb meat. But I often cook with lamb mince as well. A traditional shepherd’s pie in the winter, or spicy lamb kofta with couscous in the summer.
Moroccan Lamb Stew Couscous
My butcher right around the corner has the best lamb meat in town: the lamb meat is fresh, flavorful, has the right amount of fat and it’s not that expensive at all. On the contrary. He’s one of the last butchers around here who still knows how to cut up a whole carcass.
Do you want a whole leg of lamb? Here you go. Lamb rack? No prob. He cuts it up in a blink of an eye with a lot of skill. Top notch lamb meat with a smile.
For this stew he also recommended some meaty shanks. Great choice. He even wanted to dice the meat for me but I love to do that myself. But hey, thanks for the offer then!
I prefer to make stews like these a day in advance. I put it in the fridge overnight to let the flavors develop even more. Yes, it really adds to the taste.
Moroccan Lamb Stew Couscous Recipe
- 1 ⅔ lbs lamb shanks (675 g)
- 7 oz canned chickpeas (200 g), drained weight
- 1 large fresh carrot chopped
- 2 fresh tomatoes or 1 cup tomato puree
- 1 small onion chopped
- 1 cup beef stock (240 ml)
- 4 medium garlic cloves chopped
- 1 tsp ground cumin
- 1 tsp coriander powder
- ¼ tsp ground cinnamon
- 1 tsp curcuma powder
- 1 tsp curry powder
- 2 sprigs fresh rosemary
- 2 bay leaves
- a handful fresh cilantro chopped
- 3 tbsp olive oil
- Add the chopped onion, garlic, bay leaves and rosemary to a large pan. Sprinkle with the olive oil.
Then place the casserole over medium-high heat until hot. Gently stir fry the ingredients for 4 minutes. Blend the tomatoes into a pulp (you can also add a cup of tomato puree). Add the tomato and chopped carrots to the pan also.
- Stir well and then let the ingredients simmer for 3 minutes. Then chop up the lamb shanks into smaller bits and add them to the pan also.
- Stir well. Pour in the beef stock. Season with the cumin powder, cinnamon, curry, coriander powder and a dash of pepper and salt.
Stir well. Then turn the heat low. Cover the pan and let the lamb simmer for 90 minutes. After that let it cool down fully. You can put it in the fridge overnight to let the flavors develop. Then reheat the stew again (add a little water if necessary) and add the drained chickpeas.
- Stir again and check the seasoning. Add extra pepper, salt or spices if necessary. Check if the lamb is tender. Add the chopped cilantro right before serving.
- Then take the stew off the heat. Scoop it onto deep plates and serve with couscous.