African Spiced Lamb Stew with Couscous

Ingredients

In this adaptation of the Armenian dish Qizha to African cuisine, we incorporate the bold and aromatic spices commonly found in African cooking. The original dish is transformed into a rich and flavorful lamb stew, with the addition of African spices like cumin, coriander, and paprika. The use of couscous as a base instead of traditional Armenian accompaniments adds an African touch to the dish. We alse have the original recipe for Qizha, so you can check it out.

• 500g (1.1 lb) lamb, cubed 500g (1.1 lb) lamb, cubed
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, diced 1 onion, diced
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 carrots, sliced 2 carrots, sliced
• 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 tablespoons tomato paste 2 tablespoons tomato paste
• 2 cups (470ml) lamb or vegetable broth 2 cups (470ml) lamb or vegetable broth
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon chili powder (adjust to taste) 1/2 teaspoon chili powder (adjust to taste)
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh cilantro or parsley, for garnish Fresh cilantro or parsley, for garnish
• 2 cups (370g) cooked couscous, for serving 2 cups (370g) cooked couscous, for serving

Nutrition

• Calories (kcal / KJ): 450 kcal / 1880 KJ
• Fat (total, saturated): 25g, 8g
• Carbohydrates (total, sugars): 20g, 6g
• Protein: 35g
• Fiber: 5g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the lamb cubes and brown them on all sides. Remove the lamb from the pot and set aside.
2. 2.
   In the same pot, add the diced onion and minced garlic. Sauté until the onion becomes translucent.
3. 3.
   Add the sliced carrots and diced bell pepper to the pot. Cook for a few minutes until the vegetables start to soften.
4. 4.
   Return the browned lamb to the pot and add the diced tomatoes, tomato paste, broth, ground cumin, ground coriander, paprika, and chili powder. Season with salt and pepper to taste.
5. 5.
   Bring the stew to a boil, then reduce the heat to low. Cover the pot and simmer for 1.5 to 2 hours, or until the lamb is tender and the flavors have melded together.
6. 6.
   Serve the African spiced lamb stew over cooked couscous. Garnish with fresh cilantro or parsley.

Treat your ingredients with care...

• Lamb — For a more tender result, choose lamb shoulder or leg cuts. Trim excess fat before cubing.
• Couscous — Follow the package instructions to cook the couscous. Fluff it with a fork before serving.

Tips & Tricks

• For an extra burst of flavor, marinate the lamb cubes in the spice mixture for a few hours or overnight before cooking.
• Adjust the chili powder according to your spice preference. Add more for a spicier stew or reduce it for a milder version.
• If you prefer a thicker stew, mix a tablespoon of cornstarch with water and add it to the pot during the last 10 minutes of cooking.

Serving advice

Serve the African spiced lamb stew hot over a bed of fluffy couscous. Garnish with fresh cilantro or parsley for a pop of color and freshness.

Presentation advice

Present the stew in a deep bowl, allowing the vibrant colors of the vegetables and spices to shine through. Place a mound of fluffy couscous in the center and sprinkle with fresh herbs for an appealing presentation.