Braised Lamb And Apricots On Lemony Couscous
1
- Prep Time20 mins
- Total Time1 hr 10 mins
- Makes4 servings
(Photo: Erik Putz; Food styling by Ashley Denton; Prop styling by Madeleine Johari)
Thick pieces of perfectly seasoned lamb and tender apricots pair beautifully with citrusy couscous.
Ingredients
450 g lamb shoulder, bones removed, cut in 1-in. pieces
1 tbsp Moroccan-Inspired Spice Blend, (see Kitchen tip for recipe)
2 tbsp olive oil, divided
1 onion, thinly sliced
2 garlic cloves, minced
1 tbsp minced fresh ginger
2 cups beef broth
1/4 cup tomato paste
10 dried apricots, halved
8 kalamata olives, pitted and halved
Lemony Couscous
1 1/4 cup Israeli or pearl couscous
1 cup beef broth
1/4 cup chopped parsley
1 tbsp olive oil
2 tsp lemon zest
1 tbsp lemon juice
1/4 tsp salt
Instructions
Sprinkle lamb all over with spice blend. Heat a pot over medium-high. Add 1 tbsp oil, and then lamb. Cook, turning often, until browned on all sides, about 2 min. Transfer lamb to a plate.
Reduce heat to medium and add remaining 1 tbsp oil and onion. Cook, stirring often, until onion starts to brown, about 8 min. Stir in garlic, ginger, 2 cups broth, tomato paste, apricots and olives. Return lamb and any juices to pot. Bring to a boil. Reduce heat to medium-low and simmer, covered, until lamb is tender, 40 to 45 min.
Couscous: Meanwhile, combine couscous with 1 cup broth and 3/4 cup water in a medium saucepan set over medium-high. Bring to a boil. Reduce heat to low and cook, covered, until liquid is absorbed and couscous is tender, about 10 min. Let cool slightly, and then stir in parsley, 1 tbsp oil, lemon zest and juice, and salt. Serve with lamb.
Kitchen tip
Get the Moroccan-Inspired Spice Blend recipe.
Wine Pairings
Thick pieces of perfectly seasoned lamb and tender apricots pair beautifully with citrusy couscous.