Possible Cooking Methods: Stovetop Pressure Cooker Slow Cooker
This combination of subtle spices with the sweet raisins and salty olives is a Moroccan delight, and a nice change from the lamb stew that many of us are used to. The pearl-sized Israeli couscous is larger than traditional couscous and holds its shape well in the cooking process. My best friend, Tanya, tested this recipe and in a moment of rogue rebellion used orzo instead of the Israeli couscous. That’s actually a great substitute if you can’t find the couscous. Tanya, by the way, hates raisins and has ever since we were childhood friends, but she loved this recipe.
2½ pounds lamb shoulder, trimmed of fat and cut into 1½- to 2-inch cubes
salt and freshly ground black pepper
2 tablespoons olive oil, divided
1 onion, chopped
3 large carrots, sliced on the bias (½-inch slices)
2 cloves garlic, minced
4 teaspoons grated fresh ginger
½ teaspoon ground cumin
½ teaspoon ground cinnamon
¼ teaspoon ground allspice
⅛ teaspoon ground cayenne pepper
6 ounces orange juice
1 (28-ounce) can diced tomatoes
½ cup beef stock
1 cup raisins
½ cup pitted and halved green olives
½ cup Israeli couscous
2 tablespoons chopped fresh parsley
zest of 1 orange
Stovetop Directions
Serves:6
Cooking Time: 90 minutes
1. Pre-heat a Dutch oven over medium-high heat.
2. Season the lamb with salt and freshly ground black pepper. Add 1 tablespoon of the olive oil to the Dutch oven and brown the lamb in batches, using more oil as necessary. Set the browned lamb aside.
3. Add the onion and carrots to the pot and continue to sauté for a few minutes. Add the garlic, ginger and dried spices and continue to cook for a minute. Pour in the orange juice and bring the liquid to a simmer for a minute. Return the lamb to the Dutch oven and add the tomatoes and stock. Bring the liquid back to a simmer and cover with a lid.
4. Simmer on medium-low to low heat for an hour. Stir in the raisins and olives and continue to simmer for another 30 minutes.
5. Season to taste with salt and freshly ground black pepper and stir in the couscous. Cover with the lid and let the stew sit for a 10 to 15 minutes, or until the couscous is tender and the stew has cooled to an edible temperature. Sprinkle with fresh parsley and orange zest. Serve with some warmed pita bread and a carrot salad.
Additional Cooking Directions for
Pressure Cooker Directions
Serves:6
Cooking Time:30 minutes
1. Pre-heat heat a 6-quart multi-function pressure cooker on the BROWN or SAUTE setting.
2. Season the lamb with salt and freshly ground black pepper. Add 1 tablespoon of the olive oil to the cooker and brown the lamb in batches, using more oil as necessary. Set the browned lamb aside.
3. Add the onion, carrots and garlic to the cooker and continue to sauté for a few minutes. Add the ginger and dried spices and continue to cook for a minute. (If your cooker doesn’t have a brown setting, use a skillet on the stovetop for the steps above and transfer the contents to the cooker now.) Return the lamb to the cooker and add the orange juice, tomatoes, stock, raisins, and olives. Cover and lock the lid in place.
4. Pressure cook on HIGH for 15 minutes.
5. Let the pressure drop NATURALLY and carefully remove the lid. Season to taste with salt and freshly ground black pepper and stir in the Israeli couscous. Cover with the lid and let the stew sit for 15 minutes. That will be enough time for the couscous to cook and for the stew to cool to an edible temperature.
6. Sprinkle with fresh parsley and orange zest. Serve with some warmed pita bread and a carrot salad.
Slow Cooker Directions
Serves:6
Cooking Time:6 to 7 hours on LOW
+ 30 minutes on HIGH
1. Pre-heat heat a 6-quart multi-function slow cooker on the BROWN or SAUTE setting.
2. Season the lamb with salt and freshly ground black pepper. Add 1 tablespoon of the olive oil to the cooker and brown the lamb in batches, using more oil as necessary. Set the browned lamb aside. (If your multi-cooker doesn’t have a brown setting, use a skillet on the stovetop for the steps above and transfer the contents to the cooker now.)
3. Add the onion, carrots, garlic, ginger, dried spices, orange juice, tomatoes, stock, raisins, and olives to the cooker. Return the lamb to the cooker and stir well to combine. Cover and slow cook on LOW for 6 to 7 hours (3½ hours on HIGH).
4. Season to taste with salt and freshly ground black pepper and stir in the couscous. Increase the temperature to HIGH and slow cook for 30 minutes.
5. Sprinkle with fresh parsley and orange zest. Serve with some warmed pita bread and a carrot salad.