Chef's Special: Moroccan Lamb Stew with Couscous

Ingredients

• 800 grams of lamb stew meat, diced
• 2 large onions, chopped
• 4 cloves of garlic, minced
• 2 tablespoons of ras el hanout
• 400 grams of canned diced tomatoes
• 500 ml of lamb broth
• 400 grams of couscous
• 100 grams of dried apricots, chopped
• 50 grams of raisins
• 50 grams of almonds, toasted and roughly chopped
•  Fresh coriander, chopped (for garnish)
•  Olive oil
•  Salt and pepper

Instructions

1. 1 Heat a dash of olive oil in a large stew pot. Brown the lamb meat on all sides. Remove the meat from the pan and set it aside.
2. 2 Add the chopped onions and garlic to the same pan. Sauté them over medium heat until they are soft.
3. 3 Add the ras el hanout to the onions and garlic. Sauté for a bit until the spices release their aromas.
4. 4 Return the lamb meat to the pan. Add the diced tomatoes and lamb broth. Bring to a boil, then reduce the heat and let it simmer for 2 hours, or until the meat is tender.
5. 5 Meanwhile, prepare the couscous according to the package instructions. Stir in the apricots, raisins, and almonds.
6. 6 Serve the lamb stew over the couscous. Garnish with fresh coriander. Enjoy!