Moroccan Lamb And Coucous Stew

• 2 Tbsp Olive Oil
• 2.2 lb Cubed Lamb
• 2 Spanish Onions, Choppped
• 4 Cloves Garlic, Crushed
• 2 Tbsp Ground Coriander
• 2 Tbsp Ground Cumin
• 1 Tsp Chili Powder
• 2 Tsp Sweet Paprika
• 28 oz Crushed or Chopped Tomatoes
• 2 Medium Carrots, Chopped
• 1 Sweet Potato, Chopped
• 1 Cup Green Beans or Broccoli Florets
• 2, 15 oz. Cans Chickpeas
• 34 oz. Chicken Stock
• 3.5 oz. Couscous
• 1 Bunch Parsley, Chopped
• 1 Bunch Mint, Chopped
• 2 Lemons
• Yogurt to Serve

1. In a large pot, heat oil and saute onions until soft. Add garlic, spices, cook til fragrant. Add Lamb, stir, and tomatoes and stock. Bring to a simmer, cover, cook gently about one hour.
2. Add veggies, and if needed water until all covered. Cook gently 45 minutes.
3. Add chickpeas, stir. Add couscous and peas (or broccoli), let sit 5 minutes until tender and warm. Stir through herbs, serve with a dollop of yogurt.

olive oil, onions, garlic, ground coriander, ground cumin, chili powder, paprika, tomatoes, carrots, sweet potato, green beans, chickpeas, chicken, couscous, parsley, lemons

Taken from www.epicurious.com/recipes/member/views/moroccan-lamb-and-coucous-stew-50074597 (may not work)