Moroccan Lamb Stew

November 2010
Moroccan Lamb Stew

by 14 people

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Makes: 4 servings

Prep: 10 mins

Cook: 30 mins

  • 2 tablespoons vegetable oil
  • 3/4 pound lamb sausage, casing discarded
  • 1 onion, chopped
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground cinnamon
  • 1 14 1/2 ounce can  diced tomatoes
  • 1 14 1/2 ounce can  chickpeas, rinsed
  • 2 tablespoons chopped parsley
  • 1 10 ounce box  couscous
  1. In a large saucepan, heat 1 tablespoon oil over medium-high heat. Add the sausage and cook, stirring, until browned, about 7 minutes. Transfer to a bowl; discard the fat in the pan. Add the remaining 1 tablespoon oil and the onion to the pan and cook, stirring, until softened, about 5 minutes. Stir in the cumin and cinnamon and cook for 1 minute.
  2. Add the tomatoes, chickpeas and 2/3 cup water to the pan and bring to a boil. Cook, stirring, until thickened, about 5 minutes. Lower the heat, stir in the sausage and parsley and simmer for 10 minutes.
  3. Meanwhile, prepare the couscous according to package directions. Serve the stew over the couscous.