Moroccan-Style Lamb with Couscous

This Moroccan-Style Lamb with Couscous makes a sweet but slightly spicy stew served on a bed of couscous.

2 lbs. boneless lamb shoulder, trimmed and cut into 1 1/4 inch pieces

2 Tbsp. olive oil

2 cloves garlic, finely chopped

1 1/2 tsp. ground cumin

1 1/2 tsp. ground coriander

1 large onion, cut into 8 wedges

1 14.5 oz. can stewed tomatoes

1 3 inch cinnamon stick

1 1/4 tsp. salt

1/4 tsp. cayenne pepper

1 cup water

2 lbs. sweet potatoes, peeled and cut into 2 inch pieces

2 cups couscous

1 15 oz. can garbanzo beans, rinsed and drained

1 cup dark seedless raisins

1/4 cup chopped fresh cilantro

Pat lamb dry with paper towels. In a 5 quart Dutch oven, heat 1 tablespoon oil over medium high heat until very hot. Add half of lamb and cook until browned, using slotted spoon to transfer meat to bowl as it browned. Repeat with remaining 1 tablespoon oil and remaining lamb.

Add garlic, cumin, and coriander in drippings in Dutch oven and cook 30 seconds. Return lamb to Dutch oven. Stir in onion, tomatoes, cinnamon stick, salt, cayenne pepper and water, heat to boiling over high heat. Reduce heat, cover and simmer, stirring occasionally, 45 minutes. Stir in sweet potatoes, cover and simmer 30 minutes longer.

Meanwhile prepare couscous as package directs.

Add garbanzo beans and raisins to Dutch oven. Cover and cook, stirring once or twice, until lamb and vegetables are tender, about 5 minutes longer.

Just before serving stir in cilantro. Serve lamb stew on couscous and add Rosemary Dinner Rolls, if desired.

Makes 8 servings

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