Lamb Couscous with Vegetables

Instructions

1. Step 1

   Heat the olive oil in a large pot over high heat. Brown the lamb in batches, transferring each batch to a plate once well colored.

   Timer: 10 min (fixed)

   Ingredients used: 600.0 gr Lamb Shoulder, 30.0 ml Olive Oil

   Cookware: large pot, plate, tongs

2. Step 2

   Reduce to medium heat. Add the onion and cook until softened, then return the browned lamb and its juices to the pot.

   Timer: 5 min (fixed)

   Ingredients used: 2.0 piece Onion

   Cookware: large pot, plate, wooden spoon

3. Step 3

   Add the garlic, cumin, ginger, turmeric, cinnamon, and black pepper. Stir until fragrant.

   Timer: 1 min (fixed)

   Ingredients used: 1.0 gr Black Pepper, 12.0 gr Garlic, 2.0 gr Ground Cinnamon, 4.0 gr Ground Cumin, 3.0 gr Ground Ginger, 2.0 gr Ground Turmeric

   Cookware: large pot, wooden spoon

4. Step 4

   Add the tomato, 2 ¼ cup (540 ml) of the chicken stock, and the salt. Bring to a boil, cover, reduce to low heat, and simmer.

   Timer: 45 min (fixed)

   Ingredients used: 540.0 ml Chicken Stock, 8.0 gr Salt, 400.0 gr Tomato

   Cookware: large pot, wooden spoon

5. Step 5

   Add the carrots and turnips. Cover and continue simmering over low heat until nearly tender.

   Timer: 20 min (fixed)

   Ingredients used: 3.0 piece Carrot, 2.0 piece Turnip

   Cookware: Chef Knife, cutting board, large pot, wooden spoon

6. Step 6

   Add the zucchini and chickpeas. Simmer uncovered over low heat until the zucchini is tender and the lamb is easily pierced with a fork.

   Timer: 12 min (fixed)

   Ingredients used: 240.0 gr Chickpea, 2.0 piece Zucchini

   Cookware: Chef Knife, cutting board, large pot, wooden spoon

7. Step 7

   Meanwhile, bring the remaining 1 ½ cup (360 ml) chicken stock to a boil in a saucepan. Stir in the couscous, cover, remove from the heat, and let it stand.

   Timer: 5 min (fixed)

   Ingredients used: 360.0 ml Chicken Stock, 300.0 gr Couscous

   Cookware: saucepan, wooden spoon

8. Step 8

   Add the butter to the couscous and fluff gently with a fork until the grains are separated.

   Timer: 2 min (fixed)

   Ingredients used: 20.0 gr Butter

   Cookware: fork, saucepan

9. Step 9

   Spoon the couscous into serving dishes, top with the lamb and vegetables, and finish with the cilantro.

   Timer: 2 min (fixed)

   Ingredients used: 15.0 gr Cilantro

   Cookware: Chef Knife, cutting board, large pot, wooden spoon