Lamb Stew with Curried Couscous

A hearty, flavorful lamb stew with cumin and curry.


August 2007 | By Melanie Jimenez
Lamb Stew with Curried Couscous
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at a glance

Main Ingredient

Others

Type

Main Dishes

Preparation Time

00:00:00


Date Published

August 2007

Cumin, curry, and lamb go together in this hearty, flavorful stew that’s guaranteed to have you feeling warm and cozy on stormy days. Serve over the curried couscous or if you prefer it, steamed rice.Serves 6 to 8  Prep Time 15 to 20 minutes  Cooking Time 60 to 90 minutes1 1/2 kilos lamb neck, sliced for stewing4 tablespoons cumin4 tablespoons curry powder2 teaspoons ground pepper3 tablespoons vegetable oil3 medium-sized onions, diced5 tablespoons tomato paste3 bay leaves6 cups chicken broth4 medium-sized carrots, peeled and sliced into 2 1/2-inch pieces2 large green peppers, seeded and diced3/4 cup frozen peas3 tablespoons chopped fresh Italian parsleysalt and pepper to taste1  Rub equal amounts of cumin and curry powder (use more than 4 tablespoons if you wish), and 2 teaspoons pepper into the lamb meat. Massage the spices in with your fingers; let stand for 10 minutes.2  In a large pot with a tight-fitting lid, brown the lamb slices on each side over medium-high heat. Set aside.3  Turn down the heat to medium and sauté the onions until translucent. Add the tomato paste, bay leaves, chicken stock, and browned lamb pieces. Bring the stew to a boil.4  Turn down the heat to medium-low (the mixture should be at a constant simmer) and cover the pot with its lid. Simmer, covered, for a good 40 minutes or until the meat is tender.5  Remove the lid and add the carrots, green peppers, peas, and parsley. Simmer for an additional 15 to 20 minutes to cook the vegetables and reduce the liquid. The broth will thicken slightly. Season with salt and pepper to taste.6  Serve hot with curried couscous or steamed rice.7  Make the Curried Couscous: In a small pot with a lid, sauté 2 tablespoons chopped white onion with 3 tablespoons curry powder in 1 teaspoon olive oil over medium heat. Add 1 cup chicken stock and bring to a boil. Dump in 1/2 cup couscous and cover immediately with the lid. Remove the pot from the heat. Let stand 5 to 7 minutes. Remove the lid. The couscous will have absorbed the stock, and turned a golden yellow from the curry. Fluff with a fork. Serve hot or at room temperature with the lamb stew. Serves 2; recipe may be easily doubled.



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