Careme

Instructions

Swipe a step aside or click its number when it’s done.

1. 1.

   Cut 2 pounds lamb shoulder across the grain into 1/2-inch-thick, bite-size pieces. Toss with 4 teaspoons Diamond Crystal kosher salt flakes and let stand for 12 minutes while preparing the other ingredients.

2. 2.

   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.

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 or deep skillet over medium-high heat. Sear the salted lamb in two batches until browned, about 3 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 3 minutes. Add the prepared garlic and 3 tablespoons tomato paste; cook for 1 minute. Stir in the spice mixture for 30 seconds.

6. 6.

   Return the seared lamb and its juices to the pan. Add the prepared carrots, 2 cups unsalted chicken broth, 1/2 cup golden raisins, and 1 1/2 teaspoons Diamond Crystal kosher salt flakes. Bring to a simmer, cover, and braise over medium-low heat until the lamb reaches 190°F and is tender, 20 to 25 minutes.

7. 7.

   While the lamb braises, bring 3 cups unsalted chicken broth and 1 teaspoon 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 braise from the heat and stir in 1 tablespoon red wine vinegar. Rest the lamb for 3 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, and finish with the rest of the prepared parsley.

Want more detail? See the temperature guide.