2 pounds boneless leg of lamb, trimmed and cut into 1-inch pieces
6 cloves garlic
2 tablespoons finely chopped fresh ginger
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1 1/2 teaspoons salt
2 cups baby carrots
1 quart low-sodium chicken broth
1 1/2 cups couscous
1/4 cup finely chopped fresh parsley
How to Make It
Combine lamb, garlic, ginger, cinnamon, nutmeg and 1 tsp. salt in a large bowl. Cover and refrigerate for at least 1 hour, or up to
Place lamb in a slow cooker; add carrots and 2 cups chicken broth. Cover and cook on low until lamb is fork-tender, about 6 hours.
In a large saucepan, bring remaining 2 cups broth and 1/2 tsp. salt to boil. Add couscous, stir, cover and remove from heat. Let stand 5 minutes, fluff with a fork, and transfer to a large serving bowl. Spoon lamb and skimmed juices over couscous and sprinkle with parsley. Serve immediately.
I made this with a 3lbs pot roast, tenderized the meat, used 7 cloves of garlic, marinated it for a solid 14 hours overnight, used 2 cups of short-grain brown rice instead of couscous (which required 6 cups of chicken stock). I thought the amount of nutmeg was fine, but I also used more meat. It's also cheaper to buy regular carrots instead of baby carrots... so i did that. And halfway through the cooking i added in 1 yellow onion--in chunks--and 2 stalks of diced celery with 1 Tbsp of the parsley (I didn't use any for garnish afterward). During the six hours it was cooking, I put a layer of foil over the mixture to help keep moisture in. Turned out really good! :) would definitely make it again.