Lamb-and-sausage Couscous Recipe
🕒 Total Time: 2 hours 25 minutes
🥘 Yield: 6 servings
🍽️ Recipe Category: Lamb/Sheep
🔍 Keywords: Vegetable, Meat, Weeknight, Oven, < 4 Hours
Ingredients:
| Quantity | Ingredient |
|---|---|
| 3 | Lamb shoulder |
| 1/2 | Salt |
| – | Black pepper |
| 1 | Olive oil |
| 1 | Onion |
| 4 | Carrots |
| 2 | Celery ribs |
| 1/4 | Tomato paste |
| 3 | All-purpose flour |
| 1 | Dry white wine |
| 6 | Low sodium chicken broth |
| 1 | Water |
| 1 | Cayenne pepper |
| 1 | Ground cumin |
| 6 | Sausages |
| 2 | Zucchini |
| 1 1/2 | Couscous |
Instructions:
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Preheat oven to 325 degrees.
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Prepare the meat: Pat the lamb shoulder dry and sprinkle with salt and black pepper as desired.
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Brown the meat: Heat olive oil in a large covered casserole or Dutch oven over high heat on the stove. Add the lamb shoulder pieces, ensuring not to crowd the pan. Brown well on all sides. Remove browned pieces to a plate as they are done and reserve. Repeat until all meat is browned. Do not pour off the fat.
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Prepare the vegetables: Replace the casserole over medium heat. Add chopped onion, carrots, celery ribs, and tomato paste. Cook, stirring occasionally, for about 5 minutes.
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Deglaze the pan: Use a spoon to loosen and dissolve the brown bits stuck to the bottom of the casserole. Add flour and cook, stirring, for an additional minute.
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Add liquids: Pour in the dry white wine, reserved meat (and any juices on the plate), low sodium chicken broth, cayenne pepper, and ground cumin. Cover the casserole, bring to a boil, and place it in the preheated oven for 1 1/4 hours, or until the meat is tender.
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Prepare sausage and zucchini: Meanwhile, combine sausages and sliced zucchini in an ovenproof dish, cover, and place in the oven until the sausages are cooked, about 20 minutes.
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Cook couscous: Follow the directions on the back of the couscous box and cook the couscous.
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Assemble the dish: Remove the stewed lamb and the sausage/vegetable mixture from the oven. Using a slotted spoon, remove the meat from the sauce and place it in a serving bowl. Pour off and discard any excess fat from the sausages. Add the sausages and vegetables to the lamb.
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Strain the gravy: Pour the thin gravy through a fine strainer into the serving bowl, discarding the vegetables and spices that remain in the strainer.
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Serve: Place the cooked couscous in another serving dish. Pour the broth into a pitcher or soup tureen. Encourage guests to place couscous in their soup bowl, top with the meat and vegetables, and moisten with the broth.
This Lamb-and-sausage Couscous recipe is a delightful combination of tender lamb, flavorful sausage, and hearty vegetables, all served over fluffy couscous. Perfect for a weeknight dinner or any special occasion, this dish is sure to impress your family and friends. Enjoy the rich flavors and comforting aromas of this hearty meal!
