Moroccan Lamb Stew with Couscous | Recipe Cart

Ingredients

• 1 ½ pounds lamb shoulder (in 1-inch cubes)
• 1 teaspoon cumin (ground)
• 1 teaspoon ginger (ground)
• ½ teaspoon cinnamon (ground)
• 3 tablespoons olive oil (divided)
• 1 cup minced yellow onion
• 2 cloves garlic (thinly sliced)
• 1 cup carrots (cut into ½-inch rounds)
• 1 ½ cups butternut squash (cut into ½-inch cubes)
• 28 ounces tomatoes (canned diced, with juice)
• ½ cup orange juice (and zest)
• ¼ cup dried apricots (cut into small cubes)
• 1 cup unsalted beef stock
• 1 cinnamon stick
• 1 bay leaf
• 1 cup green olives
• zest of one lemon
• kosher salt (as needed)
• black pepper (as needed)
• 1 tablespoon parsley (chopped for garnish)
• 2 tablespoons sliced mint leaves (for garnish)
• 2 cups unsalted beef stock
• 1 tablespoon olive oil
• ½ teaspoon kosher salt
• 1 ½ cups couscous