How To Make Spicy Lamb with Warm Couscous
There are days when snacks just seem to be missing a little something. Add some spice to your food to keep things interesting. You’ll never know — you might just find an affinity for spicy snacks once you’ve tried out one of our recipes!
Serves:
Ingredients
- 1.5 pounds of lamb shoulder, cut into cubes
- 2 tablespoons of olive oil
- 1 onion, chopped
- 3 cloves of garlic, minced
- 2 teaspoons of ground cumin
- 2 teaspoons of ground coriander
- 1 teaspoon of paprika
- 1/2 teaspoon of cayenne pepper
- salt and pepper, to taste
- 1 cup of couscous
- 1 1/2 cups of chicken broth
- 1/4 cup of chopped fresh cilantro
- 1/4 cup of chopped fresh mint
- juice of 1 lemon
Instructions
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In a large pan, heat the olive oil over medium heat. Add the lamb cubes and cook until browned, about 5 minutes.
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Remove the lamb from the pan and set aside. In the same pan, add the onion and garlic. Cook until softened, about 5 minutes.
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Add the ground cumin, ground coriander, paprika, cayenne pepper, salt, and pepper to the pan. Cook for an additional 2 minutes.
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Return the lamb to the pan and add enough water to cover the meat. Bring to a boil, then reduce the heat to low and simmer for 1 hour, or until the lamb is tender.
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While the lamb is simmering, prepare the couscous. In a separate pot, bring the chicken broth to a boil. Stir in the couscous, cover, and remove from heat. Let sit for 5 minutes, then fluff with a fork.
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Once the lamb is tender, remove it from the pan and shred it with a fork. Return the shredded lamb to the pan and stir in the cilantro, mint, and lemon juice.
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Serve the spicy lamb over the warm couscous.
Nutrition
- Calories : 420kcal
- Total Fat : 14g
- Saturated Fat : 2g
- Cholesterol : 186mg
- Sodium : 1513mg
- Total Carbohydrates : 49g
- Dietary Fiber : 5g
- Sugar : 6g
- Protein : 24g
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