Moroccan-Style Braised Lamb with Couscous
Cooking Time
- Cook
Ingredients
- 4 bone-in lamb chops
Marinade
- ½ garlic clove, grated
- ½ teaspoon ground cumin
- ½ teaspoon ground coriander
- ½ teaspoon ground paprika
- ¼ teaspoon cayenne pepper
- ¼ teaspoon ground cinnamon
- ¼ teaspoon chili powder
- 1 tablespoon olive oil
Aromatics
- ¼ medium onion, cut into ⅓” slices
- ⅓ red bell pepper, cut into ⅓” slices
- ⅓ green bell pepper, cut into ⅓” slices
- ⅓ Japanese egg plant, cut into bite-sized pieces
- 7 green olives, pitted, quartered
- 1 medium tomato, cut into bite-sized pieces
- 1 oz (30 g) prosciutto, finely chopped
- Kosher salt
- 1 teaspoon tomato paste
- ⅖ cup (100 ml) water
- 1 sprig thyme
Garnish
- Italian parsley, finely chopped
- Olive oil
- Ground paprika
Couscous
- ¼ cup (50 g) couscous
- ⅓ cup (75 ml) water
- ½ teaspoon kosher salt
- 1 tablespoon olive oil
- 1 pinch saffron
Equipment
- Drop Lid
- Yukihira Saucepan Lid
DIRECTIONS
Rub lamb with Marinade and marinate for at least 1 hour.
Pour measured water for couscous into the saucepan and bring to a boil over medium heat, about 2 minutes. Turn off the heat, add couscous, salt, olive oil, and saffron, then stir well. Cover with the saucepan lid and steam for 10 minutes. Transfer to a bowl and cover with plastic wrap to prevent drying.
Rinse and wipe the saucepan dry then preheat the saucepan over medium-high heat for about 90 seconds. Add oil and swirl to coat evenly. Once smoke begins to rise from the entire surface, add the lamb and sear over low heat for 1 minute. Flip the lamb and sear for another minute, then remove and set aside.
Add Aromatics to the saucepan and sprinkle with salt. Place the drop lid directly on the ingredients and steam-roast over medium heat for 2 minutes. Remove the drop lid, stir gently, then cover again and steam-roast for another 2 minutes.
Add tomato paste, water, and thyme. Bring to a boil over medium heat, about 2 minutes. Once boiling, return the lamb, cover with the drop lid, and simmer over low heat for about 10 minutes.
Plate the couscous and place lamb and vegetables on top. Garnish with Italian parsley, a drizzle of olive oil, and a sprinkle of ground paprika and serve.
Note
The Yukihira Saucepan Lid may be substituted with aluminum foil.
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