Add some North African flavor to your spring lamb. From Chef J Frank.
Moroccan lamb and couscous salad
2 lamb shoulders, cubed For the marinade: 1/3 cup olive oil 1/2 teaspoon ground cumin 1/2 teaspoon ground coriander 1/2 teaspoon ground cardamom 1/2 teaspoon cinnamon 1/4 teaspoon turmeric 1/8 teaspoon cayenne 1 teaspoon salt 2 cups onions, chopped 4 cloves garlic, chopped 1 tablespoon ginger, minced 3 medium carrots, peeled and chopped 1 28-ounce can crushed tomatoes 2 cups chicken stock 5 tablespoons olive oil
Mix all ingredients for the marinade. Add the cubed lamb shoulder and refrigerate overnight.
In 3 tablespoons of the olive oil brown the lamb and remaining marinade well, then remove from pan and set aside. Add another 2 tablespoons of olive oil to the pan and sauté the onion for 2 minutes over medium heat. Add the garlic and ginger and sauté an additional 2 minutes. Add carrots and tomatoes, stir well and simmer for 5 minutes. Add the lamb plus 2 cups of chicken stock and bring to a boil. Remove from heat, cover and bake in a preheated 325-degree oven for 1 1/2 hours.
For the couscous salad: 2 cups quick cooking couscous 2 1/2 cups water 1/4 cup raisins 1/4 cup dried apricots, chopped 6 tablespoons olive oil 4 tablespoons lemon juice 2 teaspoons cumin 2 teaspoons ground coriander 1 teaspoon ground ginger 2 teaspoons salt 1/4 cup red pepper, diced 1/4 cup green onion, sliced 2 cups chick peas, rinsed 2 tablespoons fresh chopped mint, parsley and cilantro 2 tablespoons slivered almonds
Soak the raisins and apricots in 1/2 cup boiling water for 1 hour. Drain and add to the couscous. Pour 2 cups boiling water over the mixture. Cool and fluff with a fork. Make a dressing with the oil, lemon juice and spices and mix well. In a large bowl combine the couscous with the red pepper, green onions and chickpeas. Add the dressing and mix well. Toss in the mint, parsley and cilantro. Garnish with the almonds.
Serves 8
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