Lamb Stew

Ingredients

For the lamb:

• 3 tablespoons olive oil, divided
• 1/4 teaspoon ground turmeric
• 1/2 teaspoon ground cumin
• 1/8 teaspoon cayenne pepper
• 1/2 teaspoon ground cardamom
• 1 teaspoon kosher salt
• 2 1/2 pounds boneless lamb shoulder or boneless leg of lamb, 1 1/2-inch cubes

For the Stew:

• 1 onion, cut into 1-inch cubes
• 3 carrots, roughly diced
• 3 cloves garlic, minced
• 1 tablespoon ginger, minced
• 1 tablespoon tomato paste
• 1 (14.5-ounce) can chickpeas, drained
• 1 lemon, zested
• 2 cups chicken stock
• 1 cup dried apricots
• 1 tablespoon honey
• 2 tablespoons freshly chopped cilantro leaves

Directions

• In a mixing bowl add 2 tablespoons of the olive oil, turmeric, cumin, cayenne, cardamom and salt. Mix well until the mixture has turned into a paste, if the paste is too thick add a little more olive oil. Add the cubed lamb to the bowl and toss around to coat well. Cover and set aside.
• Heat 1 tablespoon of olive oil in a large, heavy bottomed pot over medium-high heat. Add 1/3 of the lamb, and brown well. Remove to a plate, and repeat with remaining lamb.
• Add onions and carrots to the pot and sweat for 5 minutes. Stir in the fresh garlic and ginger; continue cooking for an additional 5 minutes. Stir in the tomato paste and chick peas, then return the lamb to the pot and stir in the lemon zest, chicken stock, apricots, and honey.
• Bring to a boil, then reduce heat to low, cover, and simmer for 1 1/2 to 2 hours, stirring occasionally, until the lamb is tender. Sprinkle the stew with chopped fresh cilantro and serve right out of the pot.

Couscous

Ingredients

• 1 cup couscous
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground ginger
• 2 cups vegetable stock
• 2 tablespoons roughly chopped parsley leaves
• 1 large carrot, grated
• 1/2 cup roughly chopped dried apricots
• 2 tablespoons olive oil
• 1 lemon, zest grated and juiced
• 1 orange, zested and juiced
• Salt and freshly ground black pepper
• Place the couscous in a large heatproof bowl and stir in the salt, cumin,and ginger .

 Directions

•  Bring the vegetable stock to a simmer over medium heat then pour over the couscous. Cover bowl with a large plate or plastic wrap and leave for 10 minutes or until it has absorbed all the stock. Fluff up the couscous with a fork.
•  Stir in the parsley, carrots, apricots. Stir in the olive oil and grated lemon and orange zest and juice to add zing. Season with salt and pepper, to taste. Serve warm or at room temperature.