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 logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 75 reviews
By laurenmilan
Seattle, WA
on February 11, 2013
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Gorgeous. Double the turmeric and cumin (and go with more garlic if you can stand it. Cook it all down in a dutch oven if you have one, and savor every last bite. Even the kids couldn't get enough: this recipe is an easy crowd pleaser. I'm making it again tonight!
By Pheob
Round Rock TX
on September 02, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I did simmer for a couple of hours and the meat was fall apart tender! Flavor was amazing. This is such a simple recipe too! Makes me want to buy lamb more frequently.
I made this again (9/2/12 and didn't simmer as long (just a few minutes more than the recipe stated because we were waiting for the quinoa to cook. We also served it over quinoa instead. It was still fabulous, though a bit thinner and soupier this time. I think I preferred when I simmered it longer. BUT we all loved it both times!
By jjchildress2002...
Honolulu
on April 11, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I made a half batch of this w/ some leftover roasted lamb (it was medium rare, so I went ahead and seared the chopped leftovers. I used a tablespoon or so of garam masala instead of the individual spices, and I added some chopped Japanese eggplant that I had on hand. Once everything came to a simmer, I covered the pot and put it in a 300 degree oven for 2 hours. YUM. Even my nine year old liked it! Will make again. And again.
Read all 75 reviews