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.
Savory Lamb Stew
Photo: Ryan Benyi; Styling: Lynn Miller
More From Allyou
Chill: 1 Hour
Amount per serving
- Calories: 295
- Fat: 5g
- Saturated fat: 2g
- Protein: 30g
- Carbohydrate: 29g
- Fiber: 3g
- Cholesterol: 73mg
- Sodium: 515mg
- 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
- 1. 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 12.
- 2. 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.
- 3. 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.
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