Moroccan Lamb Couscous

Instructions

1. Step 1

   Prepare the lamb, onion, garlic, carrots, zucchini, and cilantro as described in the ingredient list.

   Timer: 15 min (fixed)

   Cookware: Chef Knife, cutting board

2. Step 2

   Heat the olive oil in a Dutch oven over medium-high heat. Brown the lamb in batches, then transfer it to a plate.

   Timer: 10 min (fixed)

   Ingredients used: 700.0 gr Lamb Shoulder, 30.0 ml Olive Oil

   Cookware: Dutch oven, plate, wooden spoon

3. Step 3

   Reduce to medium heat. Add the onion and cook until softened, then stir in the garlic.

   Timer: 6 min (fixed)

   Ingredients used: 12.0 gr Garlic, 200.0 gr Onion

   Cookware: Dutch oven, wooden spoon

4. Step 4

   Add the ras el hanout, cumin, cinnamon, 1 tsp (6 gr) salt, and black pepper. Stir until fragrant.

   Timer: 1 min (fixed)

   Ingredients used: 2.0 gr Black Pepper, 1.0 gr Ground Cinnamon, 4.0 gr Ground Cumin, 12.0 gr Ras El Hanout, 6.0 gr Salt

   Cookware: Dutch oven, wooden spoon

5. Step 5

   Return the browned lamb to the pot. Add the tomato and 3 cup (750 ml) vegetable stock, bring to a simmer, then cover and cook over low heat.

   Timer: 45 min (fixed)

   Ingredients used: 400.0 gr Tomato, 750.0 ml Vegetable Stock

   Cookware: Dutch oven, wooden spoon

6. Step 6

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

   Timer: 20 min (fixed)

   Ingredients used: 240.0 gr Carrot, 240.0 gr Chickpea

   Cookware: Dutch oven, wooden spoon

7. Step 7

   Stir in the zucchini and raisins. Simmer uncovered until the vegetables and lamb are tender, then stir in the lemon juice.

   Timer: 10 min (fixed)

   Ingredients used: 30.0 ml Lemon Juice, 75.0 gr Raisin, 200.0 gr Zucchini

   Cookware: Dutch oven, wooden spoon

8. Step 8

   While the stew finishes, combine the remaining 1 ½ cup (360 ml) vegetable stock, remaining ½ tsp (3 gr) salt, and butter in a saucepan. Bring to a boil over high heat.

   Timer: 4 min (fixed)

   Ingredients used: 20.0 gr Butter, 3.0 gr Salt, 360.0 ml Vegetable Stock

   Cookware: saucepan, wooden spoon

9. Step 9

   Remove the saucepan from the heat, stir in the couscous, and cover. Let it stand until the liquid is absorbed.

   Timer: 5 min (fixed)

   Ingredients used: 300.0 gr Couscous

   Cookware: saucepan, wooden spoon

10. Step 10

    Fluff the couscous with a fork. Divide it among serving plates, spoon over the lamb and vegetables, and finish with cilantro.

    Timer: 3 min (fixed)

    Ingredients used: 15.0 gr Cilantro

    Cookware: Dutch oven, fork, saucepan