Morocco comes by its rock-and-roll legacy honestly. The Rolling Stones loved it. This Moroccan lamb couscous captures the vibe.
SERVES: 4
INGREDIENTS:
- 2 tablespoons butter
- 1 pound boneless lamb shoulder or leg of lamb, cut into 1-inch cubes (ask your butcher to cube the lamb)
- ½ teaspoon salt
- One ½-inch piece fresh ginger, peeled and minced
- ¼ teaspoon freshly ground black pepper
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon turmeric
- ⅛ teaspoon ground cinnamon
- 1 whole clove
- 1½ cups chicken stock or water
- 1 large onion, chopped
- 2 carrots, cut into 1-inch pieces
- 2 medium zucchini, halved and cut into 1-inch pieces
- ⅓ cup raisins
- ½ cup canned chickpeas, drained
- 1 cup (8 ounces) cooked couscous
- Tabasco, or your favorite hot pepper sauce
INSTRUCTIONS:
- In a large stockpot, melt the butter over moderately high heat. Add the lamb and cook, turning occasionally, until browned, about 5 minutes.
- Stir in the salt, ginger, pepper, nutmeg, turmeric, cinnamon, and clove, stirring to coat the meat, and cook for 2 minutes, until fragrant.
- Add the stock or water to the stockpot and bring to a boil. Turn the heat down to low, cover, and simmer for about 45 minutes, until the meat is just tender.
- Add all the remaining ingredients except the couscous and hot pepper sauce; cover and cook 45 minutes longer, until the vegetables are tender.
- Make the couscous according to the package directions.
- To serve, spoon the couscous and lamb into a warm serving dish. Serve with hot pepper sauce on the side.
