It is always fun to experiment with different flavors. I thought this mix of spices really worked well with the lamb. I added a some more garlic to the couscous as it was cooking and it was so good with a little of the tomato sauce from the lamb.
Moroccan Lamb Stew
1-2 pounds lamb (stew meat would work great, but I used leg cut into chunks)
2 tsp paprika
2 tsp ground cinnamon
1 tsp tumeric
1 T garlic
1 tsp chili flakes
1 onion, chopped
2 large cans diced tomatoes (I used a quart jar of chopped tomatoes from the freezer and a pint of my frozen tomato sauce)
1 can garbanzo beans, drained
2-3 cups spinach or kale
Couscous for serving
- Heat a thick bottomed large pan on the stove (I of course used my trusty cast iron dutch oven... I love that thing!). Brown lamb on all sides.
- Add spices and onions and cook until fragrant and onions are starting to soften. Pour in tomatoes and scrape all the good stuff off the bottom of the pan
- Bring to a boil and then lower to a simmer. Cook with no lid until reduced by 1/3. Then cover and continue to cook for at least 45 minutes.
- Add beans and greens. Cook for about 10 minutes or until beans are warmed through and greens are wilted.
- Serve over couscous.
If this doesn't warm you up on a cold and snowy day, I don't know what will!