Comforttv.channel

Moroccan Spiced Lamb with Apricot Couscous

Introduction:
This Moroccan-inspired lamb dish blends fragrant spices with tender meat and a touch of sweetness from dried apricots. Served with fluffy couscous, it’s a warm and comforting meal perfect for family dinners or special occasions.

Ingredients:

For the lamb:

• 1.2 kg lamb shoulder, cut into large chunks
• 2 tbsp olive oil
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp ground cinnamon
• ½ tsp paprika
• ½ tsp turmeric
• 1 tsp salt
• ½ tsp black pepper
• 2 cups chicken stock
• 1 cup canned chopped tomatoes
• ½ cup dried apricots, halved

For the couscous:

• 1½ cups couscous
• 1¾ cups boiling water or stock
• 1 tbsp butter
• Salt to taste

Instructions:

1. Brown the lamb:
   • Heat olive oil in a heavy pot over medium-high heat.
   • Sear lamb chunks until browned on all sides. Remove and set aside.
2. Build the flavor:
   • In the same pot, sauté onion until softened.
   • Add garlic, cumin, coriander, cinnamon, paprika, and turmeric. Stir for 1 minute until fragrant.
3. Slow cook:
   • Return lamb to the pot. Add salt, pepper, stock, tomatoes, and apricots.
   • Bring to a boil, then reduce heat to low. Cover and simmer for 1.5–2 hours, until the lamb is tender.
4. Prepare the couscous:
   • In a large bowl, place couscous and butter. Pour in boiling water or stock. Cover and let sit for 5 minutes, then fluff with a fork.
5. Serve:
   • Spoon couscous onto plates, top with Moroccan spiced lamb, and garnish with fresh coriander if desired.

Chef’s Tip:
For extra depth, toast the spices briefly before adding them to the dish.

Serving Suggestion:
Pair with a cucumber-yogurt salad to balance the richness of the lamb.