Careme

Ingredients

• Simple Truth® Natural Lamb Shoulder (1 lb) 1 lb, cut into 1-inch cubes $11.99 (sale)
• Simple Truth Organic® Roma Tomatoes (16 oz) 1 can crushed tomatoes (or 2 cups chopped tomatoes if you prefer) $3.99
• Fresh Onions – Peruvian Gold Sweet Onion (3 lb bag) 1/2 medium onion, diced $5.49
• Simple Truth Organic® Garlic Bulbs (3 ct) 2 cloves, minced $2.79
• Organic Ginger Root 1 tsp grated (optional but excellent) $5.99/lb
• Organic Cucumber (1 ct) 1 cucumber, diced $1.49
• Simple Truth Organic® Baby Dill (0.5 oz) 2 tbsp chopped $2.79
• Couscous 3/4 cup dry
• Olive oil 2 tbsp
• Ground cumin 1 tsp
• Ground coriander 1 tsp
• Smoked paprika 1 tsp
• Cinnamon 1/8 tsp
• Salt to taste
• Black pepper to taste
• Lemon (optional) 1/2, for salad and finishing
• Plain yogurt (optional) 2 tbsp for cucumber salad (or use olive oil + lemon)

Instructions

1. Prep: Pat lamb dry and season with 1 tsp salt, pepper, cumin, coriander, paprika, and a pinch of cinnamon.
2. Brown the lamb (stove): Heat a pot or deep skillet on medium-high with 1 tbsp olive oil. Brown lamb in a single layer (do in 2 batches if needed) 3–4 minutes per batch. Transfer to a plate.
3. Build the sauce: Lower heat to medium. Add remaining 1 tbsp olive oil, onion, and a pinch of salt. Cook 3–4 minutes. Stir in garlic (and ginger if using) for 30 seconds.
4. Simmer: Add tomatoes plus 1/2 cup water. Return lamb and any juices. Bring to a simmer, cover, and cook 25–35 minutes, stirring occasionally, until lamb is tender and sauce is thick. Taste and adjust salt/pepper.
5. Couscous: While lamb simmers, bring 1 cup water to a boil with a pinch of salt. Stir in couscous, cover, remove from heat 5 minutes, then fluff with a fork.
6. Cucumber-dill salad: Toss diced cucumber with dill, a squeeze of lemon, pinch of salt, and 2 tbsp yogurt (or a drizzle of olive oil if skipping yogurt).
7. Serve: Spoon lamb and sauce over couscous. Add cucumber-dill salad on the side (or on top for contrast).