Kouraine with Spiced Lamb and Apricots

Ingredients

• 500g (1.1 lb) lamb shoulder, cut into bite-sized pieces 500g (1.1 lb) lamb shoulder, cut into bite-sized pieces
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon ground cinnamon 1 teaspoon ground cinnamon
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon turmeric 1/2 teaspoon turmeric
• 1/2 teaspoon ground ginger 1/2 teaspoon ground ginger
• 1/4 teaspoon cayenne pepper (optional, for heat) 1/4 teaspoon cayenne pepper (optional, for heat)
• 400g (14 oz) canned diced tomatoes 400g (14 oz) canned diced tomatoes
• 250ml (1 cup) lamb or vegetable broth 250ml (1 cup) lamb or vegetable broth
• 150g (1 cup) dried apricots 150g (1 cup) dried apricots
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish
• Cooked couscous, for serving Cooked couscous, for serving

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 20g, 6g
• Carbohydrates (total, sugars): 30g, 20g
• Protein: 35g
• Fiber: 5g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until softened and fragrant.
2. 2.
   Add the lamb pieces to the pot and cook until browned on all sides.
3. 3.
   In a small bowl, combine the ground cumin, coriander, cinnamon, paprika, turmeric, ground ginger, and cayenne pepper (if using). Mix well.
4. 4.
   Sprinkle the spice mixture over the lamb and stir to coat evenly.
5. 5.
   Add the canned diced tomatoes and lamb or vegetable broth to the pot. Stir well to combine.
6. 6.
   Bring the mixture to a simmer, then reduce the heat to low. Cover the pot and let it simmer gently for 1.5 to 2 hours, or until the lamb is tender and the flavors have melded together.
7. 7.
   Add the dried apricots to the pot and simmer for an additional 15 minutes, or until the apricots have softened.
8. 8.
   Season with salt and pepper to taste.
9. 9.
   Serve the spiced lamb and apricot Kouraine over cooked couscous, garnished with fresh cilantro.

Treat your ingredients with care...

• Dried Apricots — If your dried apricots are quite firm, you can soak them in warm water for 10-15 minutes before adding them to the dish. This will help them soften and rehydrate.

Tips & Tricks

• For an extra burst of flavor, toast the whole spices (cumin, coriander, cinnamon) in a dry pan before grinding them.
• If you prefer a spicier dish, increase the amount of cayenne pepper or add a chopped chili pepper.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The flavors will continue to develop, making it even more delicious the next day.
• Feel free to add other vegetables such as bell peppers or carrots for added texture and flavor.
• If you don't have couscous, you can serve the Kouraine over rice or with crusty bread.

Serving advice

Serve the spiced lamb and apricot Kouraine over a bed of fluffy couscous. Garnish with fresh cilantro for a pop of color and freshness.

Presentation advice

To make the dish visually appealing, arrange the couscous on a large serving platter and place the spiced lamb and apricots on top. Sprinkle with fresh cilantro leaves for an added touch of green.