Season the lamb stew with salt and pepper.
The stew gently infuses fragrant spices from whole cinnamon sticks, bay leaves, cumin, and lemon peel. This Moroccan lamb stew recipe uses cubes of lamb shoulder that has been browned in oil first, then slowly simmered in a tomato and beef broth base. I used my homemade Ras el hanout spice mix and it really gave beautiful flavors to the couscous. Mound the couscous on a large, high-sided platter.


Moroccan Lamb Couscous Add oil to the base of a large pan on a medium heat Add garlic and let sizzle Spoon in lamb mince, season with moroccan seasoning, salt, pepper and dried onion Moroccan-style Couscous with Lamb Fluffy couscous cooked with ras el hanout and other spices, Moroccan-style, and with grilled lamb. Ladle one-third of the lamb and vegetables around the couscous and moisten with a …