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Recipe Summary test

prep:
15 mins
cook:
1 hr 30 mins
total:
1 hr 45 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 300 degrees . In a medium bowl, toss the lamb with the spices, 1 tsp. salt and 1/2 tsp. pepper. In a large, heavy ovenproof pot or Dutch oven, cook the lamb in EVOO over medium-high until browned, 5 minutes; transfer to a bowl.

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  • Add the onion to the pot and cook, stirring, until golden, 5 minutes. Stir in the carrots, nectar, 1 tbsp. lemon juice and the lamb; season and bring to a simmer. Cover, transfer to the oven and cook until tender, 1 1/4 hours. Season; add more lemon juice, if desired.

  • Divide the couscous and stew among bowls and sprinkle with the mint; serve with lemon wedges.

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