Moroccan Lamb Couscous with Raisins: A Journey Through Spice and Sweetness

Ingredients

For the Lamb:

• 2 lbs lamb shoulder, trimmed and cut into 1-inch cubes
• 2 tablespoons olive oil
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 2 teaspoons ground cumin
• 1 teaspoon ground cinnamon
• 1 teaspoon ground turmeric
• 1 teaspoon ground ginger
• 1 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper (optional, for heat)
• Salt and black pepper, to taste
• 2 cups beef or chicken broth
• 1 cup water
• 1 can (14.5 oz) diced tomatoes, with juice
• 1/2 cup dried apricots, chopped
• 1/2 cup raisins

For the Couscous:

• 1 1/2 cups couscous
• 2 cups water
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1/2 cup slivered almonds, toasted
• 1/2 cup fresh cilantro or parsley, chopped

Instructions

Preparing the Lamb:

1. Sear the Lamb:
• Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add the lamb cubes in batches, avoiding overcrowding the pot. Sear each batch until browned on all sides, about 5-7 minutes per batch. Transfer browned lamb to a plate and set aside.
2. Cook the Aromatics:
• In the same pot, add the chopped onion and cook until softened, about 5 minutes. Stir in the minced garlic and cook for another 1 minute until fragrant.
3. Add the Spices:
• Stir in the cumin, cinnamon, turmeric, ginger, smoked paprika, and cayenne pepper. Cook the spices with the onions and garlic for 1-2 minutes to toast them and enhance their flavors.
4. Simmer the Lamb:
• Return the seared lamb to the pot. Pour in the beef or chicken broth, water, and diced tomatoes with their juice. Stir well, scraping up any browned bits from the bottom of the pot. Bring the mixture to a boil.
5. Slow Cook:
• Reduce the heat to low, cover, and let the lamb simmer for 1.5 to 2 hours, or until the meat is tender and easily shreds with a fork. Stir occasionally and check the liquid level; add more water or broth if necessary.
6. Add the Fruits:
• About 20 minutes before the lamb is done, stir in the chopped dried apricots and raisins. Continue to simmer until the fruits are tender and the sauce has thickened.

Cooking the Couscous:

1. Prepare the Couscous:
• In a medium saucepan, bring 2 cups of water to a boil. Add 1 tablespoon olive oil and 1/2 teaspoon salt. Stir in the couscous, cover, and remove from heat. Let it sit for 5 minutes.
2. Fluff and Finish:
• After 5 minutes, remove the lid and fluff the couscous with a fork. Stir in the toasted slivered almonds and fresh cilantro or parsley.

Serving Suggestions

To serve, spoon a generous portion of couscous onto each plate. Ladle the succulent lamb and its rich sauce over the top. Garnish with additional cilantro or parsley if desired. This dish pairs beautifully with a simple green salad or steamed vegetables.

Overall, Moroccan Lamb Couscous with Raisins is more than just a meal—it's an experience. The combination of tender lamb, vibrant spices, and sweet raisins creates a symphony of flavors that is both comforting and exotic. Each bite tells a story of Moroccan culinary tradition, offering a delightful escape from the ordinary.

Embrace the enchanting flavors of Morocco with this dish, and enjoy the rich, aromatic tapestry of spices and sweetness that makes it truly unforgettable.

Disclaimer: The recipes shared on this blog are intended for informational and entertainment purposes only. We do our best to ensure accuracy, but ingredient and preparation variations can alter results. Please use caution and consult a medical professional if you have dietary restrictions or health concerns. The blog and its authors are not liable for any adverse effects or consequences resulting from the use of the recipes provided. Always prioritize your health and safety when cooking.