Spiced Lamb and Lentil Stew with Herb Butter Israeli Couscous
This flavourful and aromatic stew with tender chunks of lamb simmered in a rich broth, seasoned with warm spices like cinnamon, cumin, and paprika, create a hearty and comforting dish loved by everyone. The dish is served combined with giant couscous, also known as Israeli couscous, which has a chewy texture that perfectly complements the tender lamb. Not only is this dish delicious, but also incredibly easy to prepare, making it a great option for a cozy dinner at home or for sharing with family and friends.
Serves 4
Ingredients:
15ml Sunflower Oil
750g Diced Lamb Shoulder
10ml Apple Cider Vinegar
100g Onion
9g Garlic
5g Ginger
8g Cumin
8g Cinnamon
8g Paprika
8g Turmeric
15g Tomato Paste
15g Flour
500ml Lamb or Beef Stock
1 Bayleaf
10g Honey
1 Lemon (juiced)
400g Canned Lentils
50g Parsley
60g Green Olives
400g Giant Couscous
800g Chicken Stock
15g Basil
15g Butter
Method:
In a dutch oven / large pot on a medium heat add the sunflower oil then sear the diced lamb until all the sides are browned.
Remove from the pot then add the apple cider vinegar. Use a wooden spoon to scrape the bottom of the pan and release the diced onion, sweat them down on a slightly lower heat until they have become translucent.
Grate the garlic and ginger before adding them to the pot and cooking down for a minute or two. Season with a pinch of salt and pepper.
Add in the spices and stir through the mix until everything is coated.
After a minute or two add in the tomato paste and coat the mix. Cook out for two minutes before adding in the flour and stirring to coat everything again. Leave the flour to cook out for a minute before adding back the browned lamb to the pot and slowly incorporating the stock. Add the bayleaf.
Cover with a lid and cook on a medium/low heat for around an hour until the stew has thickened nicely and the meat is tender.
After the 2 1/2 hours, add the honey, lemon juice, and coarsely chopped olives.
Keep cooking on a low heat for another 15 minutes.
Meanwhile, add some olive oil to a pot on a medium heat before adding the giant couscous, let this toast for a minute or two then add in the chicken stock. Let this simmer until all the liquid is absorbed and the couscous softens. Finally add in the butter and chopped basil before seasoning with salt and pepper to taste.
Remove the stew from the oven and stir through the chopped parsley. Season with salt and pepper to taste and serve with the couscous.
Combine any leftover chopped herbs with some olive oil, then drizzle over your dish if you’re feeling fancy.