Yield: 4 servings 1 Tbsp. olive oil 11⁄4 lbs. boneless, lamb stew meat, cut into 1” chunks 1⁄2 tsp. kosher salt 1⁄2 tsp. hot paprika 1⁄4 cup garlic cloves, quartered (1 oz.) 3 cups brown stock 1⁄3 cup red wine 1⁄4 cup dried currants 2 cups carrots, diced 1” 1 cup ripe (black) olives, whole, pitted 11⁄3 cups Israeli couscous* 1⁄4 cup chopped parsley Heat oil in a large sauce pot or braising pan over medium high heat. Add lamb, season with salt and paprika and cook for 5-6 minutes stirring ...

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