Tunisian Spiced Lamb Stew with Couscous

Ingredients

• 1.5 kg (3.3 lbs) boneless lamb shoulder, cut into chunks 1.5 kg (3.3 lbs) boneless lamb shoulder, cut into chunks
• 2 tablespoons olive oil 2 tablespoons olive oil
• 2 onions, finely chopped 2 onions, finely chopped
• 4 garlic cloves, minced 4 garlic cloves, minced
• 2 teaspoons ground cumin 2 teaspoons ground cumin
• 2 teaspoons ground coriander 2 teaspoons ground coriander
• 1 teaspoon ground turmeric 1 teaspoon ground turmeric
• 1 teaspoon ground cinnamon 1 teaspoon ground cinnamon
• 1 teaspoon paprika 1 teaspoon paprika
• 1 preserved lemon, flesh removed and rind finely chopped 1 preserved lemon, flesh removed and rind finely chopped
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 4 cups (950 ml) lamb or vegetable broth 4 cups (950 ml) lamb or vegetable broth
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish
• 2 cups (400g) couscous 2 cups (400g) couscous
• 2 cups (470ml) water 2 cups (470ml) water
• 2 tablespoons butter 2 tablespoons butter

Nutrition

• Calories (kcal / KJ): 550 kcal / 2300 KJ
• Fat (total, saturated): 32g, 12g
• Carbohydrates (total, sugars): 28g, 4g
• Protein: 38g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   Heat olive oil in a large pot over medium heat. Add the chopped onions and sauté until golden brown.
2. 2.
   Add the minced garlic and cook for another minute until fragrant.
3. 3.
   Add the lamb chunks to the pot and brown them on all sides.
4. 4.
   In a small bowl, combine the cumin, coriander, turmeric, cinnamon, and paprika. Sprinkle the spice mixture over the lamb and stir well to coat.
5. 5.
   Add the preserved lemon and tomato paste to the pot, stirring to incorporate.
6. 6.
   Pour in the lamb or vegetable broth, season with salt and pepper, and bring to a simmer.
7. 7.
   Reduce the heat to low, cover the pot, and let the stew simmer for 2-3 hours until the lamb is tender and the flavors have melded together.
8. 8.
   While the stew is simmering, prepare the couscous. In a separate pot, bring the water to a boil. Stir in the couscous and butter, cover, and remove from heat. Let it sit for 5 minutes, then fluff with a fork.
9. 9.
   Serve the Maouri over a bed of fluffy couscous and garnish with fresh cilantro.

Treat your ingredients with care...

• Preserved lemon — Rinse the preserved lemon under cold water to remove excess saltiness before using. Remove the flesh and finely chop the rind for a burst of tangy flavor in the stew.

Tips & Tricks

• For a spicier kick, add a pinch of cayenne pepper or red pepper flakes to the spice mixture.
• If you prefer a thicker stew, mix a tablespoon of flour with a little water and stir it into the simmering stew until desired consistency is reached.
• Leftovers can be refrigerated for up to 3 days or frozen for future enjoyment.

Serving advice

Serve the Tunisian Lamb Maouri with a side of warm crusty bread to soak up the flavorful sauce. A refreshing cucumber and tomato salad with a lemony dressing complements the dish perfectly.

Presentation advice

Garnish the Maouri with a sprinkle of fresh cilantro leaves and a drizzle of olive oil for an appetizing presentation. Serve it in individual bowls or on a large platter, allowing the vibrant colors of the stew to shine through.