Spicy Moroccan Guinness Lamb Stew with Apricots and Couscous
Equipment
- Dutch oven
- Large pot
- Measuring cups
Ingredients
- 1.5 pounds lamb stew meat, cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 garlic cloves, minced
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cinnamon
- 1 teaspoon paprika
- 1/4 teaspoon cayenne pepper
- 1 bottle (12 oz) Guinness stout
- 1 can (14 oz) diced tomatoes
- 1 cup dried apricots, chopped
- 2 cups chicken broth
- Salt and black pepper to taste
- 1.5 cups couscous
- 2 tablespoons fresh cilantro, chopped
Instructions
- Heat the olive oil in a large Dutch oven over medium-high heat. Add the lamb cubes and brown them on all sides, about 6 minutes total. Remove the lamb and set it aside.
- Add the onion to the same pot and cook until softened, about 4 minutes. Stir in the garlic, cumin, coriander, cinnamon, paprika, and cayenne. Cook for 1 minute until fragrant.
- Pour in the Guinness and scrape up any browned bits from the bottom. Return the lamb to the pot along with the diced tomatoes, apricots, chicken broth, salt, and pepper. Bring to a simmer.
- Cover and cook on low heat for 1 hour and 30 minutes, stirring occasionally, until the lamb is fork-tender.
- While the stew simmers, prepare the couscous according to package directions using 1.5 cups boiling water or additional broth. Fluff with a fork when done.
- Ladle the stew over portions of couscous and top with chopped cilantro before serving.
Notes
If the stew thickens too much during cooking, add a splash of broth to loosen it. The apricots soften and melt slightly into the sauce, so no need to soak them first. Leftovers taste even better the next day after the spices settle. Reheat gently on the stove with a little extra broth to restore the texture.
Course: Soup
Cuisine: Moroccan
Equipment: Dutch oven, Large pot, Measuring cups
Cuisine: Moroccan
Equipment: Dutch oven, Large pot, Measuring cups