Moroccan Lamb Stew Recipe with Couscous

jessicagavin.com

Jess

subheading: Morrocan Lamb Stew-:

1 ½ pounds lamb shoulder in 1-inch cubes

1 teaspoon cumin ground

1 teaspoon ginger ground

½ teaspoon cinnamon ground

3 tablespoons olive oil divided

1 cup minced yellow onion

2 cloves garlic thinly sliced

1 cup carrots cut into ½-inch rounds

1 ½ cups butternut squash cut into ½-inch cubes

28 ounces tomatoes canned diced, with juice

½ cup orange juice and zest

¼ cup dried apricots cut into small cubes

1 cup unsalted beef stock

1 cinnamon stick

1 bay leaf

1 cup green olives

zest of one lemon

kosher salt as needed

black pepper as needed

1 tablespoon parsley chopped for garnish

2 tablespoons sliced mint leaves for garnish

subheading: Couscous-:

2 cups unsalted beef stock

1 tablespoon olive oil

½ teaspoon salt

1 cinnamon stick

1 ½ cups couscous

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