Today I’ll show you how to cook the best lamb stew recipe with raisins and couscous, with which you will delight your guests.
There are many recipes for lamb stew from all over the world. I will make today my recipe, a combination of Transylvanian and Moroccan flavours.
Table of Contents
- First I Prepare the Ingredients
- How to Make the Best Lamb Stew Recipe With Raisins and Couscous?
First I Prepare the Ingredients
For two portions I will use about a half kilogram of lamb shoulder in this recipe and after I thoroughly cleaned the fat, I cut the meat into cubes.
In this recipe, I will use a few vegetables, one medium-size onion, four garlic cloves, one leek and one sweet red pepper.
I cleaned, washed and chopped the onion, the leek, the garlic cloves and the red pepper.
The ingredients are ready, we can start cooking.
How to Make the Best Lamb Stew Recipe With Raisins and Couscous?
In a saucepan, I heat about 100 ml of extra virgin olive oil. When the oil is hot, I put to fry the onions and the chopped leek.
Fry the onion and leek for about five minutes over medium heat, stirring occasionally, until the onion softens but does not become crispy, then I add the chopped pepper and the garlic.
After that, I put two bay leaves, and two teaspoons of sea salt and I let it gently fry for another five minutes, stirring it from time to time. Now we can add the lamb meat.
Stir and let the meat fry until it got some colour and then we can season it. Put two teaspoons of freshly ground pepper, one tablespoon of Hungarian sweet paprika and one tablespoon of tomato paste.
Also for a Moroccan flavour, I add a half teaspoon of cinnamon, a teaspoon of rosemary, one teaspoon of ground cumin and a handful of raisins.
Pour water over, until the meat was covered and I let everything simmer at the medium-low temperature for about an hour and a half.
Check if the meat has softened, if not, fill with a little more water and let it boil for a while. Taste it, and if it’s still needed, add a little more salt.
And the best lamb stew recipe with raisins and couscous is ready!
In our country, lamb stew is usually served with polenta or mashed potatoes. But I preferred to continue with the Moroccan influences and I served with couscous and of course, pickled red peppers.
If you like my best lamb stew recipe, I recommend you to try one of my best stew recipes from our blog such as:
- Best Homemade Beef Stew Recipe
- Hungarian Hunter’s Stew Recipe
- Best Turkey Stew Recipe
- Beef and Cabbage Stew Recipe
- Creamy Homemade Chicken Stew Recipe
- Creamy Pork Stew Recipe
I wish you a good appetite and please send me your favourite lamb recipes.
You can add if you want other vegetables such as carrots and celery, for added flavours. Instead of water, you can add lamb stock or vegetable soup. Also and you can add 100 ml of red wine to help freshen the meat.
Best Lamb Stew Recipe-With Raisins and Couscous
- 500 g lamb meat lamb shoulders
- 1 piece onion medium size
- 1 piece leak
- 1 piece red sweet pepper bell pepper
- 4 pieces garlic cloves
- 2 teaspoon sea salt kosher
- 2 teaspoon ground pepper freshly ground
- 1 tbsp sweet paprika Hungarian
- ½ teaspoon cinnamon
- 2 pieces bay leaves
- 1 tbsp tomato paste
- 1 teaspoon rosemary
- 50 g raisins
- 100 ml olive oil
First I Prepared the Ingredients
- After I thoroughly cleaned the fat, I cut the lamb meat into cubes.
- I cleaned, washed and chopped onions, leeks, garlic cloves and red pepper.
Here’s How to Make the Best Lamb Stew in the World
- In a saucepan I heated about 100 ml of olive oil. When the oil is hot, I put to fry the onions and the leeks. I let to fry for a little, about five minutes, then I add the chopped pepper and the garlic.
- I put two bay leaves, sea salt and I let it gently frying for five minutes, stirring it from time to time.
- Now we can add the lamb meat. I let the meat fry until it got some color and then I started to season it.
- I add freshly ground pepper, Hungarian sweet paprika and tomato paste. Also for a Moroccan flavor I put half a teaspoon of cinnamon, rosemary, ground cumin and a handful of raisins.
- Poure the water over until the meat was covered and I let everything boil at the average temperature about an hour and a half. We check if the meat has softened, if not, fill with a little more water and let it boil.
- Taste of it, and if it’s still needed, add more salt.
- In our country the lamb stew is usually served with polenta or mashed potatoes. But I preferred to continue with the Moroccan influences and I served with couscous.