LAMB STEW WITH COUSCOUS AND YOGURT
| Prep Time | 3 HOURS |
| Difficulty | BEGINNER - INTERMEDIATE |
| Good For | 3 |
Ingredients
| 1 | 1 KG - LAMB FORESHANK SLICES |
| 2 | 1 PC - WHITE ONION (CHOPPED) |
| 3 | 6 PCS - GARLIC CLOVES |
| 4 | 1 1/2 TBSP - FLOUR |
| 5 | 3 PCS - FRESH THYME (SPRIGS) |
| 6 | 2 PCS - BAY LEAVES |
| 7 | 2 PCS - CARROTS (SLICED & PEELED) |
| 8 | 2 PCS - FRESH ROSEMARY (SPRIGS) |
| 9 | 1 CAN - CRUSHED TOMATOES |
| 10 | 200 GRAMS - FROZEN PEAS |
| 11 | 1 PC - CHICKEN BOULLION (CUBE) |
| 12 | 1 CUP - GREEK YOGURT (CHILLED) |
| 13 | 1/4 CUP - DILL (CHOPPED) |
| 14 | 2 CUPS - COUSCOUS |
Steps
| 1 | Begin by frying up some rosemary leaves in a little bit of oil for a crispy garnish and set aside. |
| 2 | Next, add your lamb foreshanks to a pre-hot pan with oil, and allow to cook at high heat for 20 minutes, or until it’s crisped up and deep brown. You can drain the rendered fat if you’d like, or keep a little bit of it in the stew. |
| 3 | In a saucepan, cook your couscous! Add around 2 cups of water to the couscous, and optionally add one cube of chicken bouillon for more flavor. Stir a bit, cover the pot, and let it cook for 10 minutes. |
| 4 | Coarsely chop up your white onion and add it to your pot. Smash and dice your garlic and add that together with the frozen peas. Allow those flavors to mingle together. Don’t forget to season with salt and pepper. |
| 5 | Add your flour. This will act as a thickening agent to make your lamb stew rich and saucy. |
| 6 | Add your thyme, bay leaves, and your canned tomatoes, Add water as well.Keep that heat medium high or high, with the saucepan partly covered, and let the water reduce. This should take about five minutes. |
| 7 | You can keep this on the heat of your stove top, or finish it off in the oven! Either way, it should take about 2 hours. |
| 8 | While that’s cooking, feel free to mix your yogurt and dill! |
| 9 | Once your stew is done, serve it up along with your couscous and yogurt! Top it all off with your fried rosemary, and enjoy |
