Road To Morocco Lamb With Pine Nut Couscous

Road To Morocco Lamb With Pine Nut Couscous
Road To Morocco Lamb With Pine Nut Couscous

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

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

Directions

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.

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