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 occasionally until browned on all sides.
- Stir in garlic and continue cooking for 2-3 minutes until golden. Pour in stock, wine and currants and bring to a boil. Turn heat down to a simmer and cook, covered, for one hour.
- Add carrots and olives and cook, covered, for 30 minutes.
- Uncover, stir in couscous and parsley and cook for 15 more minutes until couscous is tender. Serve immediately.
*Also called Mediterranean couscous.
Recipe and photo from the California Olive Industry