Lamb Stew
- 10 lb (4.5 kg) boneless lamb shoulder, cubed
- ½ cup (125 ml) olive oil
- 2 tbsp (30 ml) ground cumin
- 2 tbsp (30 ml) ground coriander
- 2 tbsp (30 ml) crushed caraway seeds
- 4 tsp (20 ml) sweet paprika
- 4 tsp (20 ml) ras el hanout
- ½ to 1 tsp (2.5 to 5 ml) red pepper flakes
- 2 large red onions, peeled and chopped
- 6 garlic cloves, peeled and chopped
- 6 bay leaves
- 3 cinnamon sticks
- 4 cups (1 litre) diced tomatoes
- 2 cups (500 ml) chicken broth
- 2 cups (500 ml) Fairlee White Cranberry Cocktail
- 2 cups (500 ml) dried apricots, halved
- 2 cups (500 ml) mixed olives, pitted and halved
- 2 cups (500 ml) fresh or frozen cranberries
- Mint leaves
- Chopped shelled pistachios or almonds
Couscous
- 9 cups (2.25 litres) water
- 3 cups (750 ml) Fairlee White Cranberry Cocktail
- 1 cup (250 ml) Lemon Juice
- ¼ cup (60 ml) olive oil
- ¼ cup (60 ml) butter
- 3 tbsp (45 ml) crushed caraway seeds
- 3 tbsp (45 ml) ras el hanout
- 2 tbsp (30 ml) salt
- 1 ½ tsp (7.5 ml) ground black pepper
- 12 cups (3 litres) couscous
Lamb Stew
- In a large bowl, combine the lamb with 2 tbsp (30 ml) of the olive oil and half of the spices. Season with salt and pepper. Cover and refrigerate for 4 hours or overnight.
- Preheat the oven to 325°F (165°C).
- In a large ovenproof pot over medium-high heat, brown the lamb in batches on all sides in the remaining olive oil. Set aside on a plate.
- Reduce the heat to medium-low. Add the onions, garlic, bay leaves, cinnamon sticks and remaining spices. Cover and let sweat for 10 minutes, stirring occasionally and scraping the bottom of the pot with a wooden spoon. Remove the lid and cook for another 5 minutes, stirring occasionally.
- Return the lamb to the pot and add the tomatoes, chicken broth and White Cranberry Cocktail. Season with salt and pepper. Bring to a boil. Cover and transfer the pot to the oven. Cook for 1 hour 30 minutes.
- Remove from the oven. Remove the lid and stir in the apricots. Return to the oven and continue to cook, uncovered, for 30 minutes.
- Remove from the oven and stir in the olives and cranberries. Return to the oven and continue to cook, uncovered, for 30 minutes, until the lamb is very tender. Adjust the seasoning.
Couscous
- Meanwhile, in a large pot, combine the water, White Cranberry Cocktail, Lemon Juice, olive oil, butter and spices. Bring to a boil. Quickly add the couscous and cover the pot. Turn off the heat. Let the couscous sit for 5 minutes. Fluff the grains with a fork. Adjust the seasoning. Set aside and keep warm
- Serve the lamb mixture over the couscous. Garnish with mint leaves and chopped nuts.