Photo: Ryan Benyi; Styling: Lynn Miller
Prep Time
10 Mins
Cook Time
6 Hours
Chill Time
1 Hour
Yield
Serves 8

How to Make It

Step 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

Step 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.

Step 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.

Ratings & Reviews

Way too much nutmeg

kate262626
November 15, 2015
The overuse of nutmeg made this nearly impossible to eat. The couscous addition is also not all that great, especially if you want leftovers. This was not good, at all. 

ayla5253's Review

robynjenna
September 12, 2012
N/A

kate262626's Review

ayla5253
July 31, 2012
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.

robynjenna's Review

John
January 13, 2011
Definitely too much nutmeg and the carrots didn't work with the lamb.