Entree: Mali – Couscous with Lamb (Steamed semolina grains served with slow-cooked spiced lamb and vegetables)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 25 min

Cook 2 hrs 30 min

Additional 5 min

Total 3 hrs

Ingredients

- 2 lb (900 g) lamb shoulder, trimmed and cut into 1–1.5 inch (2.5–3.8 cm) pieces
- 2 tsp (10 g) salt, divided
- 1 tsp (5 g) ground black pepper
- 3 tbsp (45 ml) vegetable oil or peanut oil, divided
- 2 large onions, about 10 oz (280 g), thinly sliced
- 4 cloves garlic, approx. 12 g, minced
- 1 tbsp (15 g) fresh ginger, grated
- 2 tbsp (30 ml) tomato paste
- 2 cups (480 ml) canned diced tomatoes (or 2 medium fresh tomatoes, chopped)
- 6 cups (1.4 L) beef or lamb stock (or water)
- 3 medium carrots, about 12 oz (340 g), cut into chunks
- 2 medium turnips or rutabagas, about 10 oz (280 g), cut into chunks
- 1 can (15 oz/425 g) chickpeas, drained and rinsed
- 1 tbsp (15 g) ground cumin
- 1 tsp (5 g) ground coriander
- 1 tsp (5 g) smoked paprika
- 1/2 tsp (2.5 g) ground cinnamon
- 1 bay leaf
- 2 tbsp (30 ml) lemon juice, plus lemon wedges to serve
- 3 cups (510 g) couscous (dry semolina)
- 3 tbsp (45 ml) olive oil or 2 tbsp (30 g) unsalted butter for couscous
- 1/2 cup (15 g) fresh parsley, chopped
- 1/4 cup (15 g) fresh cilantro, chopped

Instructions

1. Season lamb pieces with 1 tsp salt and 1 tsp pepper. Heat 2 tbsp oil in a large heavy pot over medium-high heat. Brown the lamb in batches until well-seared, about 4–5 minutes per batch. Remove and set aside.
2. Sauté aromatics: In the same pot add remaining 1 tbsp oil. Sauté sliced onions until golden and softened, about 8–10 minutes. Add garlic and grated ginger and cook 1 minute more.
3. Build the stew: Stir in tomato paste and cook 1 minute. Add diced tomatoes, cumin, coriander, smoked paprika, cinnamon and bay leaf. Return lamb to the pot, add stock to cover, and bring to a simmer. Scrape any browned bits from the bottom.
4. Braise: Reduce heat to low, cover partially, and simmer gently until lamb is tender, about 1½–2 hours. Check occasionally and add a little water if needed.
5. Add vegetables and chickpeas: When lamb is nearly tender, add carrot chunks, turnips and drained chickpeas. Continue simmering uncovered for 25–30 minutes until vegetables are cooked through and sauce has thickened. Stir in 1 tbsp lemon juice and remaining 1 tsp salt; adjust seasoning.
6. Prepare couscous: Place couscous in a large bowl. Bring 3 cups (720 ml) water with a pinch of salt to a boil. Pour the boiling water over the couscous, cover tightly and let stand 5 minutes. Fluff with a fork, then stir in 3 tbsp olive oil or 2 tbsp butter and the chopped parsley and cilantro. Keep warm.
7. To serve: Pile couscous onto a large platter or individual plates. Spoon lamb, vegetables and sauce over the couscous. Serve with lemon wedges for squeezing and additional chopped herbs.