Moroccan Lamb Couscous: A Slow Braise Worth the Time
Couscous in Morocco is Friday food. It is the dish that brings families to the table after the midday prayer, slow-cooked through the morning and served in a communal mound with the braise poured over the top.
Most weeknight versions skip the patience required. This one does not.
The lamb
Use bone-in lamb shoulder or lamb neck. The bones add depth to the braise. Cut into large chunks and season generously with salt and a tablespoon of ras el hanout, plus a teaspoon of ground ginger.
Brown the lamb in batches in olive oil over high heat. Take your time with this. Deep color on the meat translates to depth in the sauce. Remove and set aside.
Building the braise
In the same pot, soften two onions, thinly sliced, until golden — about fifteen minutes. Add four garlic cloves and a cinnamon stick. Then the lamb goes back in with enough water or stock to come halfway up the meat. Bring to a boil, skim any foam, then reduce to a low simmer. Cover and cook for one and a half hours.
Add diced turnips, carrots, and courgette. Add a tin of drained chickpeas and a handful of golden sultanas. Continue simmering uncovered for another thirty minutes until the vegetables are tender and the broth has reduced slightly.
The couscous
Pour couscous into a wide bowl. Add a generous pinch of salt and a drizzle of olive oil. Pour over an equal volume of boiling water or hot broth from the pot. Cover with a plate and leave for five minutes. Uncover, fluff with a fork, working out any lumps.
For a more traditional result, steam the couscous over the braise in two stages — this takes longer but produces a lighter, more separate texture.
Serving
Mound the couscous in the center of a large shallow bowl or platter. Arrange the lamb and vegetables around and over the top. Ladle broth over everything. Serve harissa on the side.
The dish should be moist without being soupy. The spice should be warm and fragrant, not sharp. The sweetness from the sultanas is not a surprise — it is the point.
Frequently Asked Questions
A Moroccan spice blend that typically includes cumin, coriander, cinnamon, ginger, turmeric, and a dozen or more other spices depending on the source. Buy a good one or make your own.
Chicken thighs work well. Reduce the braise time to about 45 minutes. The flavor profile is lighter but the technique is the same.
No. A fine mesh strainer set over a pot of simmering broth does the same job. Steaming the couscous over the braise is the traditional method, but a covered bowl with boiling water works too.
Harissa on the side for heat. A simple cucumber and tomato salad. Bread for the broth. That is a complete meal.
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