Couscous with Lamb and Olives
Recipe courtesy of California Ripe Olives.
1 tablespoon olive oil
1 1/4 pounds boneless lamb stew meat, cut into 1-inch chunks
1/2 teaspoon kosher salt
1/2 teaspoon hot paprika
1/4 cup (1 ounce) garlic cloves, quartered
3 cups beef stock
1/3 cup red wine
1/4 cup dried currants
2 cups diced carrots (1-inch slices)
1 cup olives, whole, pitted
1 1/3 cups couscous (not instant)
1/4 cup chopped parsley
- Heat oil in a large sauce pot or braising pan over medium high heat. Add lamb, season with salt and paprika and cook for 5 to 6 minutes stirring occasionally until browned on all sides.
- Stir in garlic and continue cooking for 2 to 3 minutes until golden.
- Pour in stock, wine and currants and bring to a boil. Turn heat down to a simmer and cook, covered, for one hour.
- Add carrots and olives and cook, covered, for 30 minutes. Uncover, stir in couscous and parsley and cook for 15 more minutes until couscous is tender. Serve immediately.
Makes 4 servings.
Recipe and photograph courtesy of California Ripe Olives.