Ingredients
- 2 1/2 pounds boneless leg of lamb, cut into bite size pieces
- 1 rounded tablespoon grill seasoning (recommended: Montreal Steak Seasoning by McCormick)
- 2 teaspoons turmeric, 2/3 palm full
- 2 teaspoons cumin, 2/3 palm full
- 1 1/2 teaspoons coriander, 1/2 palm full
- 1 teaspoon paprika, 1/3 palm full
- 1/2 teaspoon cinnamon, eyeball it in your palm
- 1/4 teaspoon ground cloves, eyeball it in your palm
- 3 tablespoons extra-virgin olive oil, 3 turns of the pan
- 2 medium onions, thinly sliced
- 3 cloves garlic, chopped
- 20 to 24 pitted dates, halved, about 1 cup
- 1 quart chicken stock
- 2 tablespoons butter
- 3 tablespoons pine nuts, a generous palm full
- 2 cups couscous
- 4 scallions, chopped
Directions
Place lamb in a food storage bag. Combine the 7 spices in a small bowl. Sprinkle into the bag and seal bag. Shake and evenly coat the lamb pieces in the spices.
Heat a large, deep skillet over medium-high to high heat. Add 3 tablespoons extra-virgin olive oil, 3 turns of the pan, then the lamb. Sear the lamb and caramelize the meat all over, 5 to 7 minutes. Add the onions and garlic and cook 5 minutes more. Add the dates and 2 cups of chicken stock to the pan and cover. Cook 7 to 8 minutes more to plump the dates and soften the onions. Remove cover and adjust seasonings.
During the last 5 minutes the lamb has to cook, melt butter and toast pine nuts. Add 2 cups stock and bring to a boil. Remove pan from heat, add couscous and cover pan. Let stand 5 minutes. Remove lid and fluff with fork.
Serve lamb over couscous in shallow dishes and garnish with chopped scallions.
Review This Recipe
You must be signed in to review this recipe.
or Register to Review
Newest Ratings and Reviews
Read all 73 reviews
By mbreen2020_11585327
Milford, CT
on February 19, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I made this last night with one substitution. I used ground lamb and mixed the spices right into it. What interesting flavor combinations, just a hint of sweet. Next time though, I will use rice instead of couscous. I must be doing something wrong, everytime I try making couscous (even with a recipe, it comes out totally tasteless.
By Katie-Cakes
on August 18, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
In love with this dish. I left out the dates because I don't usually like fruits mixed in with my savory dishes; it tasted a lot like a lamb biryani dish. Very quick and easy, I will get good use out of this recipe!
By marjul
on May 16, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
but the liquid base is too brothy for me. any ideas on the best way to make it thicker?
Read all 73 reviews