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Moroccan-Spiced Ground Lamb with Pistachio-Mint Couscous

  • Total Time:
  • Servings: 4

 

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KEY: Fall, Winter, Dinner Party, Middle Eastern, Beans, Grains & Legumes, Web Exclusive, Dinner

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Ingredients

lamb
  • 2 tablespoons olive oil
  • 1 medium garlic clove, minced
  • 1 small shallot, minced
  • 1 tablespoon finely grated fresh ginger
  • 1 teaspoon ground coriander
  • 1 teaspoon dried thyme
  • 1/2 teaspoon cayenne pepper
  • Pinch of ground mace
  • Pinch of ground cloves
  • 1/2 cup cherry tomatoes, halved
  • Salt and freshly ground black pepper
  • 1 pound ground lamb
  • 1/2 cup chicken stock or low-sodium broth
  • 1/2 cup chopped cilantro
couscous
  • 2 cups boiling water
  • 1 cup couscous
  • 1/4 cup chopped unsalted pistachios
  • 1/4 cup chopped dried apricots
  • 1/4 cup chopped fresh mint
  • 1 tablespoon olive oil
  • 1 small shallot, chopped
  • Salt and freshly ground black pepper
  • Plain Greek plain yogurt and mango chutney, for serving

How to make this recipe

  1. Set a large skillet over moderately high heat. Add the olive oil and heat until shimmering. Add the garlic, shallot and ginger and cook for 30 seconds, until fragrant. Add the coriander, thyme, cayenne, mace and cloves and cook for 30 seconds. Add the tomatoes, season with salt and pepper and cook until softened, about 3 minutes. Stir in the ground lamb and when the meat begins to brown, after about 5 minutes, add the chicken stock and continue cooking until no trace of pink remains on the meat, about 5 minutes longer. Stir in the cilantro and season with salt and pepper; keep warm.
  2. In a large heatproof bowl, pour the boiling water over the couscous. Cover and let stand for 15 minutes. Fluff the couscous with 2 large forks. Add the pistachios, apricots, mint, olive oil and shallot, season with salt and pepper and toss well.
  3. Transfer the lamb to a bowl and serve with the couscous. Pass the yogurt and chutney at the table.
Contributed By Published July 2013

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