Moroccan-style Lamb Stew with Couscous

Ingredients

While the original Croatian dish, Fuži na pastirski način, features pasta and a combination of Mediterranean flavors, this Moroccan adaptation replaces the pasta with couscous and incorporates traditional Moroccan spices such as cumin, coriander, and cinnamon. The dish also includes a variety of vegetables commonly used in Moroccan cuisine, such as carrots, bell peppers, and tomatoes, to enhance the flavors and add depth to the stew. We alse have the original recipe for Fuži na pastirski način, so you can check it out.

• 500g (1.1 lb) lamb, cubed 500g (1.1 lb) lamb, cubed
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves garlic, minced 3 cloves garlic, minced
• 2 carrots, peeled and diced 2 carrots, peeled and diced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 can diced tomatoes (400g / 14 oz) 1 can diced tomatoes (400g / 14 oz)
• 2 teaspoons ground cumin 2 teaspoons ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon ground cinnamon 1 teaspoon ground cinnamon
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon turmeric 1 teaspoon turmeric
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 500ml (2 cups) lamb or vegetable broth 500ml (2 cups) lamb or vegetable broth
• 200g (1 cup) couscous 200g (1 cup) couscous
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1880 KJ
• Fat (total, saturated): 20g, 6g
• Carbohydrates (total, sugars): 30g, 5g
• Protein: 35g
• Fiber: 6g
• Salt: 1.5g

Preparation

1. 1.
   Heat the olive oil in a large pot over medium heat. Add the lamb cubes and cook until browned on all sides. Remove the lamb from the pot and set aside.
2. 2.
   In the same pot, add the chopped onion and minced garlic. Sauté until the onion becomes translucent.
3. 3.
   Add the diced carrots and red bell pepper to the pot. Cook for 5 minutes, stirring occasionally.
4. 4.
   Return the lamb to the pot and add the diced tomatoes, ground cumin, ground coriander, ground cinnamon, paprika, turmeric, salt, and black pepper. Stir well to combine.
5. 5.
   Pour in the lamb or vegetable broth and bring the mixture to a boil. Reduce the heat to low, cover the pot, and simmer for 1.5 to 2 hours, or until the lamb is tender.
6. 6.
   While the stew is simmering, prepare the couscous according to the package instructions.
7. 7.
   Serve the Moroccan-style lamb stew over a bed of fluffy couscous. Garnish with fresh cilantro.

Treat your ingredients with care...

• Lamb — For the most tender results, choose boneless lamb shoulder or leg. Trim any excess fat before cubing the meat.
• Couscous — Fluff the cooked couscous with a fork to separate the grains and prevent clumping.

Tips & Tricks

• For an extra burst of flavor, marinate the lamb cubes in a mixture of olive oil, lemon juice, and Moroccan spices for a few hours before cooking.
• Adjust the spice levels according to your preference. Add more paprika for a smokier flavor or increase the amount of cinnamon for a sweeter note.
• If you prefer a thicker stew, mix a tablespoon of cornstarch with a little water and stir it into the stew during the last 10 minutes of cooking.

Serving advice

Serve the Moroccan-style lamb stew with a side of warm crusty bread to soak up the delicious sauce. Add a dollop of Greek yogurt or a squeeze of lemon juice for a tangy twist.

Presentation advice

Garnish the stew with a sprinkle of fresh cilantro leaves to add a pop of color and freshness. Serve it in a deep bowl to showcase the vibrant colors of the stew and couscous.