Lamb and Vegetable Couscous

Ingredients

• 2 lbs Lamb shoulder
• 2 tbsp Olive oil
• 1 large Onion
• 4 cloves Garlic
• 1 tbsp Ginger
• 1 tsp Turmeric
• 1 tsp Cumin
• 0.5 tsp Cinnamon
• 4 cups Lamb broth
• 3 medium Carrots
• 2 medium Turnips
• 2 medium Zucchini
• 1.5 cups Couscous
• 0.25 cup Raisins
• 0.25 cup Almonds

Instructions

1. 1Place a large, heavy-bottomed pot or Dutch oven on the stove over medium-high heat. Allow the pot to heat for 2-3 minutes until it reaches approximately 400°F / 200°C. Add the 2 tablespoons of olive oil; it should shimmer immediately. Carefully add the 2 lbs of lamb shoulder and brown it on all sides for 8-10 minutes, until a brown crust forms. Remove the browned lamb from the pot and set it aside on a plate.
2. 2Add the 1 large onion, chopped into 1/2-inch pieces, to the same pot. Cook over medium heat (approximately 300°F / 150°C for the pot surface) for 5-7 minutes, stirring occasionally, until the onion pieces are softened and translucent. Add the 4 cloves of garlic, minced, and the 1 tablespoon of ginger, grated. Cook for 1 more minute, stirring constantly, until you can smell their fragrance.
3. 3Stir in the 1 teaspoon of turmeric, 1 teaspoon of cumin, and 0.5 teaspoon of cinnamon. Cook over medium heat (approximately 300°F / 150°C for the pot surface) for 30 seconds, stirring constantly, until the spices are fragrant.
4. 4Return the browned 2 lbs of lamb shoulder to the pot. Pour in 2.5 cups of the lamb broth, reserving the remaining 1.5 cups of lamb broth for the couscous. Increase the heat to bring the liquid in the pot to a gentle simmer, where small bubbles rise to the surface (approximately 200°F / 93°C). Once simmering, reduce the heat to low (approximately 250°F / 120°C for the pot surface) to maintain a gentle simmer.
5. 5Add the 3 medium carrots, peeled and cut into 1-inch chunks, and the 2 medium turnips, peeled and cut into 1-inch chunks, to the pot. Stir everything together. Cover the pot tightly with a lid and let it simmer gently over low heat (maintaining approximately 200°F / 93°C for the liquid) for 1.5 to 2 hours, or until the lamb is very tender and easily pulls apart with a fork.
6. 6During the last 30 minutes of the cooking time for the lamb, add the 2 medium zucchini, cut into 1-inch chunks, to the pot. Stir them in, cover the pot again, and continue to simmer gently over low heat (maintaining approximately 200°F / 93°C for the liquid) until the zucchini is tender but not mushy.
7. 7While the lamb and vegetables are finishing, prepare the 1.5 cups of couscous. In a separate small saucepan, bring the reserved 1.5 cups of lamb broth to a boil (212°F / 100°C). Place the 1.5 cups of couscous in a heatproof bowl. Pour the boiling 1.5 cups of lamb broth over the couscous, ensuring it is fully covered. Cover the bowl tightly with a lid or plastic wrap and let it stand for 5 minutes. After 5 minutes, remove the cover and fluff the couscous with a fork. At the same time, toast the 0.25 cup of almonds in a dry skillet over medium heat (approximately 350°F / 175°C for the skillet surface) for 3-5 minutes, stirring frequently, until lightly golden and fragrant.
8. 8Ladle the tender lamb and cooked vegetables from the pot over the prepared 1.5 cups of couscous. Sprinkle the 0.25 cup of raisins and the toasted 0.25 cup of almonds over the top of each serving.

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