Lamb Stew With Israeli Couscous – Simmer + Sauce

Ingredients

• For the Lamb Stew:
• 1 1/2 pounds lamb shoulder, trimmed and cut into 1-inch cubes
• 2 tablespoons Extra Virgin olive oil
• Salt and black pepper, to taste
• 2 carrots, peeled and small dice
• 1/2 cup yellow onion, small dice
• 2 cloves garlic, minced
• 1 teaspoon cumin
• 1/4 teaspoon cayenne pepper
• 1 1/2 teaspoons fresh ginger, peeled and minced
• 1 cup pomegranate juice
• 1 cup red wine
• Pinch of saffron
• 1 teaspoon fresh thyme, stems removed, minced
• 5 cups good quality chicken stock/broth
• 1 tablespoon molasses
• Pomegranate seeds, for garnish
• 1/4 cup fresh parsley, finely chopped, for garnish
• For the Pearl Couscous:
• 1 1/2 cup chicken stock/broth
• 3/4 teaspoon salt
• 1 teaspoon saffron
• 2 teaspoons Extra Virgin olive oil
• 1 cup Israeli/pearl couscous