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Gambian Lamb and Couscous Stew
A fragrant and warming lamb stew, slow-cooked with aromatic spices and tender vegetables, served over fluffy couscous. This dish offers a delightful blend of savory and slightly sweet flavors.
đ§ Ingredienser
- 1 kg Lamb shoulder or leg(cut into 1.5-inch cubes)
- 2 large Onions(chopped)
- 5 cloves Garlic cloves(minced)
- 2 medium Carrots(peeled and chopped)
- 1 large Sweet potatoes(peeled and cubed)
- 1 can (400g) Canned chopped tomatoes
- 3 cups Chicken broth
- 2 tablespoons Tomato paste
- 1.5 teaspoons Ground cumin
- 1 teaspoon Ground coriander
- 1 teaspoon Turmeric powder
- 0.5 teaspoon Cinnamon
- 0.25 teaspoon Cayenne pepper(or to taste)
- 1 teaspoon Salt(or to taste)
- 0.5 teaspoon Black pepper(freshly ground, or to taste)
- 2 tablespoons Vegetable oil
- 0.5 cup Dried apricots(chopped)
- 2 cups Couscous(prepared according to package directions)
- 0.25 cup Fresh parsley(chopped, for garnish)
đšâđł Instruktioner
- 1
Season the lamb cubes generously with salt and black pepper.
- 2
Heat vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Brown the lamb in batches, ensuring not to overcrowd the pot. Remove the browned lamb and set aside.
- 3
Add the chopped onions to the pot and sauté until softened and lightly golden, about 7-10 minutes.
- 4
Add the minced garlic and cook for 1 minute until fragrant.
- 5
Stir in the tomato paste, ground cumin, ground coriander, turmeric powder, cinnamon, and cayenne pepper. Cook for 1-2 minutes, stirring constantly, until the spices are fragrant.
- 6
Pour in the canned tomatoes and chicken broth. Scrape the bottom of the pot to loosen any browned bits.
- 7
Return the browned lamb to the pot. Add the chopped carrots, sweet potatoes, and dried apricots. Bring the stew to a boil.
- 8
Reduce the heat to low, cover the pot, and simmer gently for 1.5 to 2 hours, or until the lamb is very tender.
- 9
Taste and adjust seasoning with salt and pepper as needed. If the stew is too thin, you can simmer it uncovered for the last 15-20 minutes to thicken.
- 10
Prepare the couscous according to package directions. Serve the lamb stew hot over the prepared couscous, garnished with fresh parsley.
đĄ Proffstips
- âFor a richer flavor, you can sear the lamb in ghee or butter.
- âIf you don't have dried apricots, you can use prunes.
- âEnsure the lamb is tender before serving; cooking time may vary depending on the cut of lamb.
- âThis stew tastes even better the next day.
⚠Idéer för variationer
Inspiration till din egen version av detta recept
- Add other root vegetables like parsnips or turnips.
- For a spicier stew, add an extra pinch of cayenne pepper or a finely chopped chili pepper.