Servings:6至8

This traditional dish is served as the centerpiece of every festive and celebratory meal in North African communities around the world, from weddings to funerals, for the feast of the Muslim Ramadan, or for the main course of the Jewish Shabbat meal. In my home, I often prepare this warming dish for hearty and healthful family dinners.

Ingredients

2 lb. boneless lamb, such as shoulder or leg, trimmed and cut into 1-1/2-inch pieces
Kosher salt and freshly ground black pepper
2 Tbs. vegetable oil; more as needed
1 tsp. ground coriander
1 tsp. ground cumin
1 tsp. ras el hanout
1/4 tsp. saffron threads
1 15-oz. can crushed tomatoes
2 - 1/2杯低盐chicken or vegetable broth; more as needed
2 large carrots, cut into 1- to 2-inch pieces (about 1-1/2 cups)
1 large turnip, cut into 1- to 2-inch pieces (about 1-1/2 cups)
1 large Japanese eggplant, halved lengthwise then cut crosswise into 1/2-inch-thick slices, or 1 medium regular eggplant, quartered lengthwise, then cut crosswise into 1/2-inch-thick slices (about 1-1/2 cups)
8盎司。南瓜或类似南瓜，去皮，播种并切成1英寸的碎片（约1-1/2杯）
1个中等黄色的洋葱，切碎（约1杯）
1/3杯葡萄干
1个中型西葫芦，切成一半，然后将横向切成1/2英寸的切片（约1-1/2杯）
1 15-oz. can chickpeas, drained and rinsed
1盎司。（2汤匙）无盐黄油
1-1/2 cups couscous
1/4杯切碎的新鲜香菜；还有更多的装饰
Harissa, for serving

Calories (kcal) : 580
Fat Calories (kcal): 220
Fat (g): 25
饱和脂肪（G）：10
Polyunsaturated Fat (g): 4.5
单不饱和脂肪（G）：9
胆固醇（MG）：85
Sodium (mg): 510
Carbohydrates (g): 58
Fiber (g): 10
糖（G）：14
Protein (g): 32

准备

Pat the lamb dry with paper towels. Generously sprinkle with salt and pepper.
In a large Dutch oven or other heavy-duty pot, heat the oil over medium-high heat until shimmering. Working in batches, add the meat in a single layer, and sear, adding more oil as needed, about 2 minutes per side. Transfer the lamb to a plate as it becomes done. Lower the heat to medium, and return the lamb and any accumulated juices to the pot. Add the coriander, cumin, ras el hanout, and saffron, and toss to evenly coat the lamb. Continue to cook, stirring, until fragrant, 1 to 2 minutes.
Add the tomatoes and broth. Bring to a boil, then lower the heat to a simmer, cover, and cook for 45 minutes.
取下盖子，从汤表面掠过任何泡沫。加入胡萝卜，萝卜，茄子，南瓜，洋葱和葡萄干。煮熟，用低火煮，偶尔搅拌，直到蔬菜开始变软14至15分钟。加入西葫芦，继续煮熟，偶尔搅拌，直到西葫芦开始变软，约10分钟。加入鹰嘴豆并轻轻搅拌以结合。继续煮5至7分钟。搅拌1汤匙。黄油直至融化，放在一边。
Prepare the couscous according to package directions, adding the remaining 1 Tbs. butter and 1 tsp. salt to the water (alternatively, prepare the couscous with broth instead of water).
Just before serving, toss the couscous with the cilantro. Mound the couscous on a large platter topped with the vegetables and meat, garnish with more cilantro, if you like, and serve with harissa on the side.

(5 ratings) Read Reviews

节省to Recipe Box

添加食谱注释

节省d 添加到列表中

添加到列表中

添加食谱注释

成分聚光灯

IN THIS RECIPE
羊腿
IN THIS RECIPE
羊肩
IN THIS RECIPE
Ras El Hanout
特色
Shishito Peppers

Rate or Review

评论（6个评论）

jrkent| 12/09/2020

我的羔羊腿接近4磅，因此我将香料翻了一番，达到2茶匙。每个并使用28盎司可以压碎西红柿。我肯定会和哈里萨（Harissa）一起工作，我自己制作，烤胡椒味是最后一道菜的不错的补充。总体而言，它很美味，有所不同。
Carlosnsd| 10/28/2019

Wow!!! Definitely a repeat. Ordered the Ras El Hanout from Amazon, as I couldn't find it locally. First time cooking lamb also. I cooked in a large Dutch Oven following the recipe. Only change was a little more broth (maybe more like 3 cups). Things I noticed that I think will help others: be sure to bring it down to a simmer before closing the lid. The meat will braise for 45 minutes, you don't want to keep opening the lid and/or add liquid. And the vegetables towards the end may look as though they will not cook but trust the author's timing, they will turn out perfect!!
ArmandLewis| 10/04/2019

很好，我的垂涎！