Moroccan Lamb Stew
60 min
30 min
4 Per
- Combine flour, salt and pepper on a plate and coat the beef pieces.
- Heat olive oil over medium heat in a Dutch oven and brown beef evenly in batches.
- Pour off excess drippings.
- Sprinkle harissa over the beef.
- Add the carrot, garlic, ginger, water and beef stock. Add tomatoes.
- Bring to a boil, reduce heat to low, cover and cook to 1 to 1 and a half hours.
- Add apricots and cook an additional 15 minutes on the stovetop.
- Meanwhile, boil 2 cups of water and mix with couscous.
- Stir couscous well and let the mixture sit until all the water is absorbed.
- Add in 2 tablespoons of butter and a pinch of salt and stir well.
- Serve with couscous and garnish with celery sprigs and serve with harissa.
For the harissa:
1 teaspoon ground coriander
1 teaspoon ground turmeric
1 teaspoon ground cumin
1 teaspoon ground ginger
1/2 teaspoon smoked paprika powder
1 teaspoons ground caraway seeds
For couscous:
2 Cups Boiling Water
2 Cups Couscous
Celery Leaves for Garnish
