Entree: Libya – مبتان ➤ Mbatan (Libyan slow-braised lamb and vegetable stew served with couscous)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr 45 min

Additional 8 min

Total 2 hrs 15 min

Ingredients

- 3 tbsp (45 ml) olive oil
- 2 lb (900 g) lamb shoulder, cut into 1.5-inch (4 cm) pieces
- 2 medium onions, thinly sliced
- 4 cloves garlic, minced
- 2 tbsp (30 ml) tomato paste
- 14 oz (400 g) canned diced tomatoes
- 2 cups (480 ml) beef or lamb stock
- 1 tsp (5 g) ground cumin
- 1 tsp (2 g) ground coriander
- 1/2 tsp (1 g) ground cinnamon
- 1/2 tsp (1 g) ground caraway
- 1 tsp (5 ml) harissa paste
- Salt to taste
- Black pepper to taste
- 2 medium potatoes, peeled and cut into 1-inch (2.5 cm) chunks, about 1 lb (450 g)
- 1 cup (150 g) dried apricots, halved
- 2 tbsp (8 g) chopped fresh parsley
- 2 cups (350 g) couscous
- 2 cups (480 ml) boiling water or stock (for couscous)
- 1 tbsp (15 ml) olive oil (for couscous)
- Juice of 1 lemon, about 2 tbsp (30 ml)

Instructions

1. Heat 3 tbsp (45 ml) olive oil in a large heavy pot over medium-high heat. Season lamb pieces with salt and pepper and brown in batches until well caramelized, about 4–5 minutes per batch. Remove and set aside.
2. Reduce heat to medium, add onions and cook until soft and golden, about 8 minutes. Add garlic and tomato paste and cook 1–2 minutes until fragrant.
3. Return lamb to the pot, add diced tomatoes, stock, cumin, coriander, cinnamon, caraway, harissa, lemon juice, and adjust salt and pepper. Bring to a simmer.
4. Add potato chunks and dried apricots, cover, and simmer gently for 1 to 1¼ hours, or until lamb is tender and sauce has slightly thickened. Stir occasionally and reduce heat to maintain a gentle simmer.
5. Meanwhile, place couscous in a large bowl, stir in 1 tbsp (15 ml) olive oil, pour 2 cups (480 ml) boiling water or stock over couscous, cover tightly and let sit 5–8 minutes. Fluff with a fork before serving.
6. Taste stew and adjust seasoning. Stir in chopped parsley just before serving.
7. Spoon couscous onto plates or a serving platter and top with Mbatan stew. Garnish with additional parsley and lemon wedges if desired.