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Moroccan Lamb Neck Stew with Apricots, Chickpeas, and Couscous
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Course Main Course
Cuisine Moroccan
Servings 4 people

Equipment

  • Dutch oven
  • saucepan
  • wooden spoon

Ingredients
  

  • 2 pounds lamb neck pieces
  • 2 tablespoons olive oil
  • 1 large onion, diced
  • 3 garlic cloves, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 4 cups beef broth
  • 1 cup dried apricots, halved
  • 1 (15-ounce) can chickpeas, drained and rinsed
  • 1 cup couscous
  • 1 1/4 cups water
  • 1/2 teaspoon salt
  • 1/4 cup chopped fresh cilantro
  • Lemon wedges for serving

Instructions
 

  • Heat the olive oil in a large Dutch oven over medium-high heat. Brown the lamb neck pieces on all sides, then remove them to a plate.
  • Add the onion to the pot and cook until softened. Stir in the garlic, cumin, coriander, cinnamon, and ginger, and cook for one minute until fragrant.
  • Return the lamb neck to the pot and pour in the beef broth. Bring to a simmer, then cover and cook on low heat for two hours until the meat is tender and the broth is deeply flavored.
  • Stir in the apricots and chickpeas. Continue simmering uncovered for 20 minutes so the fruit softens and the broth thickens slightly.
  • While the stew finishes, bring the water and salt to a boil in a small saucepan. Stir in the couscous, cover, and remove from heat. Let it stand for five minutes, then fluff with a fork.
  • Spoon the couscous into bowls, top with the stew, and garnish with cilantro. Serve with lemon wedges on the side.

Notes

Simmer the lamb neck low and slow so the broth stays clear yet full of flavor. If the apricots seem very dry, soak them in warm water for ten minutes before adding them to the pot. Leftovers reheat well on the stovetop with a splash of broth to loosen the couscous.
Course: Main Course
Cuisine: Moroccan
Equipment: Dutch oven, saucepan, wooden spoon