Moroccan Braised Lamb & Carrots
Cumin-scented lamb shoulder melts into a glossy tomato braise with sweet carrots and golden raisins, served over savory pearl couscous.
This recipe may need another look before cooking.
It scored 7/10, below our 8/10 retry mark.
- Total time: 90 min
- Servings: 6 servings
- Estimated total cost: $39
- Calories per serving: 670 cal
- Stovetop
Ingredients
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Simple Truth® Natural Lamb Shoulder2 lb $14.49
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Carrots1 1/2 lb $1.69
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Kroger® Pearl Couscous12 oz $2.49
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Organic Italian Parsley1/2 cup chopped $2.69
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Diamond Crystal kosher salt flakes4 tablespoons plus 1/2 teaspoon
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Olive oil3 tablespoons
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Large yellow onion1
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Garlic4 cloves
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Tomato paste3 tablespoons
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Ground cumin2 teaspoons
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Ground coriander2 teaspoons
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Sweet paprika1 1/2 teaspoons
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Ground cinnamon1/2 teaspoon
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Ground black pepper1/2 teaspoon
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Unsalted chicken broth5 cups
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Golden raisins1/2 cup
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Red wine vinegar1 tablespoon
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Owen Roe Sinister Hand Grenache Oregon Red Wine750 ml $23.99
Instructions
Swipe a step aside or click its number when it’s done.
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Trim excess surface fat from 2 pounds lamb shoulder and cut the meat across the grain into 1-inch pieces. Toss with 4 teaspoons Diamond Crystal kosher salt flakes and let stand for 15 minutes while preparing the other ingredients.
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Prepare the vegetables and garnish:
- 1 1/2 pounds carrots, cut diagonally into 1/2-inch pieces
- 1 large yellow onion, diced
- 4 garlic cloves, minced
- 1/2 cup Italian parsley, chopped
Keep each component separate.
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Combine the spices in a small bowl:
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 1/2 teaspoons sweet paprika
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground black pepper
Set this spice mixture beside the stove.
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Heat 2 tablespoons olive oil in a wide Dutch oven over medium-high heat. Sear the salted lamb in two batches until well browned, about 4 minutes per batch; transfer each batch to a plate.
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Reduce the heat to medium and add 1 tablespoon olive oil. Cook the prepared onion for 4 minutes. Add the prepared garlic and 3 tablespoons tomato paste; cook for 1 minute. Stir in the spice mixture and cook for 30 seconds.
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Return the seared lamb and its juices to the pot. Add the prepared carrots, 2 cups unsalted chicken broth, 1/2 cup golden raisins, and 5 teaspoons Diamond Crystal kosher salt flakes. Bring to a simmer, cover, and braise over low heat for 50 to 60 minutes, stirring twice, until a piece of lamb yields easily when pierced with a fork.
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During the final 15 minutes of braising, bring 3 cups unsalted chicken broth and 3 1/2 teaspoons Diamond Crystal kosher salt flakes to a boil in a saucepan. Stir in 12 ounces pearl couscous, reduce to a gentle simmer, and cook until tender, 9 to 10 minutes. Cover off the heat and rest for 3 minutes, then fluff.
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Remove the braise from the heat and stir in 1 tablespoon red wine vinegar. Rest for 5 minutes, then fold in half of the prepared parsley.
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Spoon the pearl couscous into shallow bowls. Top with the lamb, carrots, and glossy braising sauce, then scatter over the rest of the prepared parsley.
Want more detail? See the temperature guide.
Drink pairing: A medium-bodied Grenache complements the warm spices, sweet carrots, and rich lamb.
Wine picks:
- Owen Roe Sinister Hand Grenache Oregon Red Wine $23.99 750 ml
- Dusted Valley Vineyards Boomtown Syrah $13.99 750 ml
Why it works: The lamb’s richness and the braise’s cumin, coriander, tomato, raisins, and vinegar call for a juicy, spice-friendly red with enough structure but not excessive tannin. The Grenache is the most natural match; the Syrah offers a darker, pepperier alternative.