Moroccan Lamb
Cubeb Berries — a lively, allspice-tinged alternative to black pepper flavor this hearty, fragrant Moroccan stew. Aromatic Ras el Hanout seasoning also brings authentic spice.
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Ingredients
- 3 Tablespoons Golden Raisins
- 2 1/2 Pounds Lamb Shoulder, cut into 1-inch cubes
- 1 Large Yellow Onion, grated
- 1 Tablespoon Ras El Hanout
- 1/4 Cup Cubeb Berries, toasted and ground
- 1 4'' Cinnamon Stick, broken into large pieces
- 1/8 Teaspoon Saffron Threads
- 6 Plum Tomatoes, seeded and finely chopped
- 1/2 Cup Hot Water
- 1 1/2 Teaspoons Granulated Brown Sugar
- 1 Large Red Onion, thinly sliced
- 1/4 Cup Flat-Leaf Parsley, minced
- 2 Cups Lebanese Couscous, cooked
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