Road To Morocco Lamb With Pine Nut Couscous

By á-170456

Ingredients

• 2 1/2 pounds boneless leg of lamb cut bite size pieces
• 1 tablespoon grill seasoning - (rounded) (Montreal Steak Seasoning by McCormick recommended)
• 2 teaspoons turmeric
• 2 teaspoons cumin
• 1 1/2 teaspoons coriander
• 1 teaspoon paprika
• 1/2 teaspoon cinnamon
• 1/4 teaspoon ground cloves
• 3 tablespoons extra-virgin olive oil
• 2 medium onions thinly sliced
• 3 garlic cloves chopped
• 20 pitted dates - (to 24) halved, abt 1 cup
• 1 quart chicken stock
• 2 tablespoons butter
• 3 tablespoons pine nuts
• 2 cups couscous
• 4 scallions chopped

Details

Servings 4

Preparation

Step 1

Place lamb in a food storage bag. Combine the 7 spices in a small bowl. Sprinkle into the bag and seal bag. Shake and evenly coat the lamb pieces in the spices.

Heat a large, deep skillet over medium-high to high heat. Add 3 tablespoons extra-virgin olive oil, 3 turns of the pan, then the lamb. Sear the lamb and caramelize the meat all over, 5 to 7 minutes. Add the onions and garlic and cook 5 minutes more. Add the dates and 2 cups of chicken stock to the pan and cover. Cook 7 to 8 minutes more to plump the dates and soften the onions. Remove cover and adjust seasonings.

During the last 5 minutes the lamb has to cook, melt butter and toast pine nuts. Add 2 cups stock and bring to a boil. Remove pan from heat, add couscous and cover pan. Let stand 5 minutes. Remove lid and fluff with fork.

Serve lamb over couscous in shallow dishes and garnish with chopped scallions.

This recipe yields 4 servings.