Earlier this week I talked about my Marrakesh box from Try The World, and what I did with the sardines from it. Now I'd like to tell you what I did with the rest of the items, which was to make this beautiful lamb and couscous dish!
First I took cubed lamb and tossed it with some of the kefta rub, then browned it in batches.
Is there anything better than a big pot of comforting beef stew in the Winter? Maybe if you add a lot of veggies, Middle Eastern spices, and some apricots for sweetness. Yum, yum, yum. At least I thought so - my husband wasn't really sold on the whole sweet things in a stew concept, and he doesn't like all those vegetables getting in the way of his meat. But whatever, I thought it was awesome. If you are not limiting carbs, you could serve this over some couscous and let it soak up all the juices.
Start by cooking some red onion and browning some beef chuck that has been seasoned with cumin, ginger, and cinnamon. I feel like red onions only work well in specific places, and this is one of them. Cooking them enough that they start to caramelize and release some sweetness is the way to go, here. Remove the meat to a plate temporarily and deglaze the pot with some red wine to scrape up all those browned spices and good bits that are stuck to the bottom.
Add in some sweet potato, apricots, and a can of whole tomatoes in their juices; then add enough water to cover and let simmer for a few hours. Your house is going to smell AWESOME. For reals.
After it is done simmering and the meat and potatoes are all soft and luscious - throw in some chickpeas and spinach. Oh my gosh. There is so much going on here! The apricots absorb the liquid and plump up, and the sweetness from them and the sweet potatoes contrasts the warm spices. I love all the different colors and textures, too. Let's get cooking, peeps!
Super comforting spiced lamb on top of creamy mashed potatoes - how could that be healthy? Well for starters, there are no potatoes - that is a cauliflower and white bean puree. This looks like comfort food, and it totally is, but it is all veggies and protein with no carbs!
Start by caramelizing some carrots to release that sweetness. Then brown up some lamb. I used lamb chops and discovered that there is very little meat on them - next time I am definitely using cubed meat.
When the lamb is browned, add in garlic, spices, chard, and chickpeas (more protein!). I wondered why the original recipe didn't call for tomatoes - they make so much sense here. So I went ahead and added them. The original recipe also just used paprika, which I thought was a little boring. I used paprika, cinnamon, cumin, and coriander.
Another change from the original was that it called for polenta to serve with the lamb. Polenta is cooked corn meal, and I am trying to avoid grains. So I used a cauliflower puree instead and it was creamy and delicious - a good counterpoint for the tangy spiced lamb.