Serves: 4
Conversion Chart: Here >>
Ingredients:
1 cup Les Moulins Mahjoub M’hamsa couscous, cooked in boiling, salted water until al dente, strained and reserved
2 tablespoons oil
1 pound cubed stew lamb
1 teaspoon kosher salt
1 cup diced onion
½ cup diced carrot
½ cup diced celery
4 cloves garlic sliced
1 cinnamon stick
1 tablespoon paprika
6 prunes, chopped
½ cup red wine
1 cup chicken stock
2 tablespoons butter
Zest of 1 orange
2 tablespoons chopped fresh parsley
Procedure:
Toss the lamb cubes with the kosher salt. Then heat oil in a heavy-bottomed pot. Add the lamb and let sear for 1 minute. Add the diced onion and mix in. Cook for 1–2 minutes or until lamb is seared and onions are lightly caramelized.
Now add the carrots, celery, and sliced garlic. Cook for 2 minutes, stirring occasionally.
Next add the cinnamon stick, paprika, and prunes and stir well. Pour in the red wine and reduce by half.
Now add the chicken stock and bring to a simmer. Simmer for 30–45 minutes or until lamb is tender.
Finish with butter, orange zest, chopped parsley, and reserved, cooked couscous. Taste and adjust, seasoning with salt if necessary
Restaurant: Metro Bis, 928 Hopmeadow Street, Simsbury, CT, USA
Recipe Type: Authentic
Submitted By: Chef Christopher Prosperi
Recipe Author: Chef Christopher Prosperi
Recipe Source: http://cptv.vo.llnwd.net/o2/ypmwebcontent/mcnicolpants/faithmiddletonscouscousrecipekit.pdf