Moroccan Couscous with Lamb and Hot Pepper Sauce

By Castrofilippo

Ingredients

• 2 tablespoon boneless lamb shoulder or leg of lamb, cut into 1-inch cubes
• 1/2 teaspoon salt
• One 1/2 inch piece fresh ginger, peeled and minced
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon ground nutmeg
• 1/8 teaspoon turmeric
• 1/8 teaspoon ground cinnamon
• 1 whole clove
• 1 1/2 cups chicken stock or water
• 1 large onion, chopped
• 2 carrots, cut into 1-inch pieces
• 2 medium zucchini, halved and cut into 1-inch pieces
• 1/3 raisins
• 1/2 cup canned chickpeas, drained
• 1 cup cooked couscous
• Tabasco, or your favorite hot pepper sauce

Details

Servings 4

Preparation

Step 1

1. In a large stockpot, melt the butter over moderately high heat. Add the lamb and cook, turning occasionally, until browned, about 5 minutes. Stir in the salt, ginger, pepper, nutmeg, turmeric, cinnamon and clove, stirring to coat the meat, and cook for 2 minutes until fragrant.

2. Add the stock or water to the stockpot and bring to a boil. Turn the heat down to low, cover and simmer for about 45 minutes, until the meat is just tender.

3. Add all the remaining ingredients except the couscous and hot pepper sauce; cover and cook for 45 minutes longer, until the vegetable are tender

4. Make the couscous according to the packing directions. To serve, spoon the couscous and lamb into a warm serving dish. Serve with hot pepper sauce on the side.