Road to Morocco Lamb with Pine Nut Couscous

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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.

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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.

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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!

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but the liquid base is too brothy for me. any ideas on the best way to make it thicker?

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This was indeed tasty! I braised the lamb, added the ingredients, then after about 15 minutes total I put it all in the crockpot on high for a couples hours to make sure the lamb was tender. My hubby did not like all the dates in it. He thinks that it was too sweet for the dish. So I think next time I'll just cut back on the dates. I did add some scallions to add a bit color. Overall, I enjoyed the dish and am totally happy that I have an idea of the Moroccan flavors. Thanks Rachel!

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Made it for a dinner party, everyone loved it!! Thanks Rachel another hit.

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After reading the comments about the lamb taking up to 2 hours over the stovetop, I instead just grilled the lamb using the spice rib for 7 minutes a side and it turned out delicious! The spiced meat paired perfectly with the couscous which I added raisons to for a little sweetness in addition to the pine nuts! Great meal and was even enjoyed by non-lamb fans.

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I make this all the time and have been for the past couple years with chicken instead of lamb, since it can be hard to find sometimes. The flavor is warm and comforting and I love using dates.

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Rachael Ray never lets me down - I have made probably a hundred of her recipes and never a bad one. I used lamb shoulder steaks (what I had on hand and just cut them into stew-size pieces. I also don't ever keep Montreal seasoning, so I made my own mixture of salt, pepper, onion and garlic powders, fennel seed and paprika. I cooked this for several hours in my Le Creuset pot in a slow oven (about 250-300F. I'm sure it would have been great in my CrockPot, too, but then I would have had to clean the pan from browning the meat, as well as the crock. I added a pinch of saffron threads to the couscous and I will probably leave that out next time, it added one too many flavors. I served it with RR's fattoush salad (find it on her website and it was splendid!

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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.