Entree: Western Sahara – National Cuisine – كسكس باللحم ➤ Kuskus bil-lahm (Couscous with Lamb)

Serving Size: 6

Approximate Time

Prep 20 min

Cook 1 hr 50 min

Additional 5 min

Total 2 hrs 10 min

Ingredients

- 2 lb (900 g) lamb shoulder, cut into 1–1.5 in (2–3 cm) pieces
- 1/4 cup (60 ml) olive oil
- 2 large onions, finely chopped — about 1 lb (450 g)
- 4 garlic cloves, minced — about 20 g
- 2 tsp (4 g) ground cumin
- 2 tsp (4 g) ras el hanout or a mix of ground coriander, cinnamon and paprika
- 1 tsp (2 g) ground turmeric
- 1/2 tsp (1 g) ground black pepper
- 1 cinnamon stick
- 1 can (14 oz / 400 g) crushed tomatoes
- 6 cups (1.5 L) beef or lamb broth (or water plus bullion)
- 1 can (15 oz / 425 g) chickpeas, drained and rinsed
- 4 medium carrots, peeled and cut into chunks — about 1 lb (450 g)
- 2 turnips or 2 small potatoes, peeled and cut into chunks — about 10 oz (300 g)
- 1/2 cup (75 g) golden raisins or sultanas (optional)
- 3 cups (450 g) semolina couscous
- 3 tbsp (45 ml) unsalted butter or olive oil for couscous
- Salt and freshly ground black pepper (to taste)
- 1/2 cup (60 g) blanched slivered almonds, toasted
- 1/2 cup (15 g) fresh cilantro or parsley, chopped
- Harissa paste (to serve, optional)

Instructions

1. Heat the olive oil in a large heavy pot or Dutch oven over medium-high heat. Season the lamb pieces with salt and brown in batches until well caramelized; remove and set aside. In the same pot, sauté the chopped onions until soft, add the garlic and spices (cumin, ras el hanout, turmeric, pepper) and the cinnamon stick, cooking until aromatic. Return the lamb to the pot, stir in the crushed tomatoes and pour in the broth to cover. Bring to a simmer, cover partially and cook gently for about 1 to 1¼ hours until the lamb is nearly tender.
2. Add the carrots, turnips (or potatoes), chickpeas and raisins (if using) to the stew and continue simmering until vegetables are tender and lamb is very tender, about 25–35 minutes more. Meanwhile, prepare the couscous: place the semolina in a large bowl, pour in 3 cups (720 ml) boiling salted water or an equal volume of hot broth, cover and let sit 5 minutes, then fluff with a fork and stir in the butter or olive oil. To serve, mound the couscous on a large platter, ladle the lamb, vegetables and sauce over the top, and sprinkle with toasted almonds and chopped cilantro; serve harissa at the table if desired.