Careme

Instructions

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1. 1.

   Trim excess surface fat from 2 pounds lamb shoulder and cut the meat across the grain into 1 1/2-inch pieces. Toss with 4 teaspoons Diamond Crystal kosher salt flakes and let stand for 15 minutes while preparing the other ingredients.

2. 2.

   Prepare the vegetables and garnish:

   • 1 1/2 pounds carrots, cut into large 1 1/2-inch chunks
   • 1 large yellow onion, diced
   • 4 garlic cloves, minced
   • 1/2 cup Italian parsley, chopped

   Keep each component separate.

3. 3.

   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.

4. 4.

   Heat 2 tablespoons olive oil in a wide Dutch oven over medium-high heat. Sear the salted lamb in two batches until deeply browned, about 4 minutes per batch; transfer each batch to a plate.

5. 5.

   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.

6. 6.

   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 very low heat for 1 1/2 to 2 hours. Check at 90 minutes, then continue until a piece of lamb yields easily when pierced and begins to pull apart with a fork. Stir about every 30 minutes; if the sauce looks thin, uncover the pot for the final 10 minutes.

7. 7.

   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.

8. 8.

   Remove the tender lamb braise from the heat and stir in 1 tablespoon red wine vinegar. Rest for 5 minutes, then fold in half of the prepared parsley.

9. 9.

   Spoon the pearl couscous into shallow bowls. Top with the lamb, carrots, and braising sauce, then scatter over the rest of the prepared parsley.

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