Add some North African flavor to your spring lamb. From Chef J Frank.
Moroccan lamb and couscous salad
2 lamb shoulders, cubed For the marinade: 1/3 cup olive oil 1/2 teaspoon ground cumin 1/2 teaspoon ground coriander 1/2 teaspoon ground cardamom 1/2 teaspoon cinnamon 1/4 teaspoon turmeric 1/8 teaspoon cayenne 1 teaspoon salt 2 cups onions, chopped 4 cloves garlic, chopped 1 tablespoon ginger, minced 3 medium carrots, peeled and chopped 1 28-ounce can crushed tomatoes 2 cups chicken stock 5 tablespoons olive oil
Mix all ingredients for the marinade. Add the cubed lamb shoulder and refrigerate overnight.
In 3 tablespoons of the olive oil brown the lamb and remaining marinade well, then remove from pan and set aside. Add another 2 tablespoons of olive oil to the pan and sauté the onion for 2 minutes over medium heat. Add the garlic and ginger and sauté an additional 2 minutes. Add carrots and tomatoes, stir well and simmer for 5 minutes. Add the lamb plus 2 cups of chicken stock and bring to a boil. Remove from heat, cover and bake in a preheated 325-degree oven for 1 1/2 hours.
For the couscous salad: 2 cups quick cooking couscous 2 1/2 cups water 1/4 cup raisins 1/4 cup dried apricots, chopped 6 tablespoons olive oil 4 tablespoons lemon juice 2 teaspoons cumin 2 teaspoons ground coriander 1 teaspoon ground ginger 2 teaspoons salt 1/4 cup red pepper, diced 1/4 cup green onion, sliced 2 cups chick peas, rinsed 2 tablespoons fresh chopped mint, parsley and cilantro 2 tablespoons slivered almonds
Soak the raisins and apricots in 1/2 cup boiling water for 1 hour. Drain and add to the couscous. Pour 2 cups boiling water over the mixture. Cool and fluff with a fork. Make a dressing with the oil, lemon juice and spices and mix well. In a large bowl combine the couscous with the red pepper, green onions and chickpeas. Add the dressing and mix well. Toss in the mint, parsley and cilantro. Garnish with the almonds.
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