Braised Lamb with Picholine Olives |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
3 pounds lamb shoulder, trimmed and cut into 1 1/2-inch cubes |
1 tablespoon ground coriander |
1 large red onion, vertically sliced |
1 (14.5-ounce) can diced tomatoes, undrained |
1/2 cup picholine olives, pitted |
4 cups hot cooked couscous |
1 preserved lemon, halved lengthwise and thinly sliced (optional) |
chopped fresh cilantro (optional) |
Directions:
1. Heat a large nonstick skillet over medium-high heat. Add half of lamb to pan. Cook 5 minutes or until browned, stirring occasionally. Place lamb in a 5-quart electric slow cooker. Repeat procedure with remaining lamb.
2. Add coriander, onion, and tomatoes to slow cooker. Cover and cook on LOW for 7 hours.
3. Add olives. Turn off slow cooker; let stand, covered, 30 minutes.
4. Place couscous in shallow bowls. Spoon lamb mixture over couscous. Garnish with preserved lemon and cilantro, if desired.
5. Ingredient Tip: Preserved lemons are lemons that have been pickled in salt; their juices appear often in Middle Eastern and Mediterranean cuisines. You can purchase them at specialty markets.
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