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Lamb Stew with Couscous
Put some Eastern flavor on your dinner table.
Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours
Servings 4 people
Calories per serving 553 kcal
Ingredients
- 1 ⅔ lbs lamb shanks (675 g)
- 7 oz canned chickpeas (200 g), drained weight
- 1 large fresh carrot chopped
- 2 fresh tomatoes or 1 cup tomato puree
- 1 small onion chopped
- 1 cup beef stock (240 ml)
- 4 medium garlic cloves chopped
- 1 tsp ground cumin
- 1 tsp coriander powder
- ¼ tsp ground cinnamon
- 1 tsp curcuma powder
- 1 tsp curry powder
- 2 sprigs fresh rosemary
- 2 bay leaves
- a handful fresh cilantro chopped
- 3 tbsp olive oil
- pepper
- salt
Instructions
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Add the chopped onion, garlic, bay leaves and rosemary to a large pan. Sprinkle with the olive oil.
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Then place the casserole over medium-high heat until hot. Gently stir fry the ingredients for 4 minutes. Blend the tomatoes into a pulp (you can also add a cup of tomato puree). Add the tomato and chopped carrots to the pan also.
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Stir well and then let the ingredients simmer for 3 minutes. Then chop up the lamb shanks into smaller bits and add them to the pan also.
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Stir well. Pour in the beef stock. Season with the cumin powder, cinnamon, curry, coriander powder and a dash of pepper and salt.
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Stir well. Then turn the heat low. Cover the pan and let the lamb simmer for 90 minutes. After that let it cool down fully. You can put it in the fridge overnight to let the flavors develop. Then reheat the stew again (add a little water if necessary) and add the drained chickpeas.
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Stir again and check the seasoning. Add extra pepper, salt or spices if necessary. Check if the lamb is tender. Add the chopped cilantro right before serving.
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Then take the stew off the heat. Scoop it onto deep plates and serve with couscous.
