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Braised Lamb with Israeli Couscous
Braised lamb with caramelized onions, raisins and Israeli couscous.
Prep Time
10 mins
Cook Time
1 hr 10 mins
Total Time
1 hr 55 mins
Servings: 4 serving
Calories: 938 kcal
Course:
Main Course
Cuisine:
Middle Eastern
Ingredients
For braised lamb
- 2 tablespoons olive oil
- 9 grams garlic (grated)
- 2 teaspoons cinnamon
- ½ teaspoon salt
- ½ teaspoon ground allspice
- ½ teaspoon ground coriander seed
- ½ teaspoon ground black pepper
- ¼ teaspoon ground cumin
- ¼ teaspoon ground green cardamom
- 560 grams lamb (cut into cubes)
- 3 cups low-sodium chicken stock
- 1 bay leaf
For caramelized onions
- 2 tablespoons olive oil
- 320 grams onions (2 small , finely chopped)
For couscous
- 1 tablespoon olive oil
- 300 grams Israeli couscous (~1 ½ cups)
- 50 grams raisins (~¼ packed cup)
Instructions
- Add 1 tablespoon of olive oil, the garlic, cinnamon, salt, allspice, coriander, black pepper, cumin and green cardamom together and then mix in with the lamb. Let this marinate for at least 30 minutes or up to overnight.
- Heat a heavy bottomed pot such as a dutch oven, and then add the marinated lamb in a single layer. Brown the lamb on one side, and then flip and brown the other side.
- Add the chicken stock and bay leaf and bring to a boil. Lower the heat to maintain a gentle simmer and then cover with a lid and cook until the lamb is very tender when prodded with a fork (about 1 hour)
- While the lamb is cooking put the olive oil in a pan with a lid and add the onions. Cover with a lid and cook over medium heat until for 15 minutes, or until the onions are tender and wilted. Remove the lid and fry stirring constantly until the onions are caramelized (about another 15 minutes). Remove from the heat and set aside.
- While the lamb is cooked, transfer it to a bowl with a slotted spoon and cover with aluminum foil to keep the meat from drying out.
- Measure out the liquid. You should have 2 ¼ cups of liquid. If you have more, dump the extra out. If you have less, add water to make 2 ¼ cups.
- To make the couscous add 1 tablespoon of olive oil to a clean pot and toast the couscous over medium heat until it is golden brown (about 5-7 minutes).
- Add the braising liquid from the lamb along with the raisins and cook until the broth is absorbed (about 10 minutes).
- Add the lamb and caramelized onions and stir to combine.
Cup of Yum
Nutrition Information
Calories
938kcal
(47%)
Carbohydrates
80g
(27%)
Protein
38g
(76%)
Fat
52g
(80%)
Saturated Fat
17g
(85%)
Polyunsaturated Fat
5g
Monounsaturated Fat
27g
Cholesterol
102mg
(34%)
Sodium
442mg
(18%)
Potassium
834mg
(24%)
Fiber
7g
(28%)
Sugar
4g
(8%)
Vitamin A
11IU
(0%)
Vitamin C
8mg
(9%)
Calcium
90mg
(9%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4serving
Amount Per Serving
Calories 938
% Daily Value*
| Calories | 938kcal | 47% |
| Carbohydrates | 80g | 27% |
| Protein | 38g | 76% |
| Fat | 52g | 80% |
| Saturated Fat | 17g | 85% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 27g | 135% |
| Cholesterol | 102mg | 34% |
| Sodium | 442mg | 18% |
| Potassium | 834mg | 18% |
| Fiber | 7g | 28% |
| Sugar | 4g | 8% |
| Vitamin A | 11IU | 0% |
| Vitamin C | 8mg | 9% |
| Calcium | 90mg | 9% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.