Rating: 4 stars
9 Ratings
  • 5 star values: 4
  • 4 star values: 1
  • 3 star values: 2
  • 2 star values: 2
  • 1 star values: 0

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Credit: William Meppem

Recipe Summary test

hands-on:
50 mins
total:
2 hrs
Yield:
Serves 6-8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large resealable plastic bag, combine the paprika, turmeric, cumin, cayenne, cinnamon, salt, and 2 tablespoons of the oil. Add the lamb, seal, and shake to coat. Refrigerate for at least 1 hour and up to 12 hours.

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  • Heat the remaining oil in a Dutch oven or large pot over medium heat. Add the onion and carrots and cook for 15 minutes. Transfer to a plate.

  • Add some of the lamb to the pot and brown on all sides. Transfer to a plate. Repeat with the remaining lamb. Return the lamb to the pot along with the onion and carrots. Add the garlic, ginger, and zest and stir.

  • Add the broth and bring to a boil. Stir in the couscous. Remove from heat, cover, and set aside for 10 minutes. Stir in the cilantro, parsley, and olives. Divide among individual plates.

Nutrition Facts

460 calories; calories from fat 35%; fat 18g; saturated fat 5g; cholesterol 90mg; sodium 580mg; carbohydrates 34g; fiber 4g; sugars 2g; protein 38g.
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