Moroccan Braised Lamb with Couscous

• 2 shoulders of lamb (about 5 pounds each, including the bone)
• Salt and freshly ground pepper to taste
• 4 tablespoons vegetable oil
• 1 leek, cleaned and diced
• 2 onions, peeled and diced
• 4 turnips, halved
• 4 carrots, peeled and cut into rounds about 1/4 inch thick
• 2 teaspoons grated fresh ginger
• 1/2 teaspoon ground cinnamon
• 1 teaspoon ground turmeric
• 1/2 teaspoon ras el hanout
• 4 or 5 cloves garlic, diced
• 4 zucchini, each cut into 4 pieces
• 1 to 2 tablespoons harissa sauce, or to taste (see following recipe)
• 1 tablespoon harissa (see page 33)
• 1 cup couscous broth (see page 270)
• Salt and freshly ground pepper to taste
• 1 heaping teaspoon ground cinnamon
• 1 hot Spanish pepper, diced
• (about 1 cup)

1. The day before serving, season the meat heavily with salt and pepper, and sear it in a frying pan with one tablespoon of the oil.
2. Then preheat the oven to 250 degrees.
3. Put the meat in a pot, add a little water, and braise, covered, for about 2 hours, or until tender.
4. Set aside to cool, and then refrigerate overnight.
5. Also the day before serving, heat the remaining oil in another pot, and saute the leek and the onions.
6. When the onions are translucent, add the turnips, carrots, ginger, cinnamon, turmeric, ras el hanout, salt and freshly ground pepper to taste, and garlic.
7. Cover the vegetables and spices with water, and simmer, covered, until the carrots are tender.
8. The next day, cut the lamb into 2-inch chunks, and put it in the pot with the vegetables.
9. Add the zucchini.
10. Simmer slowly until the zucchini is just cooked but still bright green.
11. Adjust seasonings, and stir in the harissa sauce.
12. (I also serve more at the table, so that people can adjust the heat to their taste.)
13. Stir together the harissa, couscous broth, salt and freshly ground pepper to taste, cinnamon, and Spanish pepper in a small bowl.
14. Serve with the couscous.

shoulders, salt, vegetable oil, onions, carrots, ginger, ground cinnamon, ground turmeric, hanout, garlic, zucchini, harissa sauce, couscous broth, salt, ground cinnamon, pepper

Taken from www.epicurious.com/recipes/food/views/moroccan-braised-lamb-with-couscous-374025 (may not work)