Shown Here with Green Beans Sauteed in Olive Oil with Garlic (sans mushrooms)
2 pounds boneless lamb shoulder, trimmed and cut into 1 1/4-inch pieces
2 tablespoons olive oil
2 garlic cloves, finely chopped
1 1/2 teaspoons ground cumin
1 1/2 teaspoons ground coriander
1 large onion (12 ounces), cut into 8 wedges
1 can (14 1/2 to 16 ounces) stewed tomatoes
1 cinnamon stick
1 1/4 teaspoons salt
1/4 teaspoon ground red pepper (cayenne)
1 cup water
2 pounds sweet potatoes (3 large), peeled and cut into 2-inch pieces
2 cups couscous (Moroccan Pasta)
1 can (15 to 19 ounces) garbanzo beans, rinsed and drained
1 cup dark seedless raisins
1/4 cup chopped fresh cilantro
Note from the Cookbook: Never buy pre-cut meat lableled "stew meat." You will pay more and won't know what cut(s) of meat it is. (This is also true for meat labeled "kabobs"). Often the butcher is trying to sell a less desirable cut, such as bottom round, which cooks up dry and stringy. Instead, purchase a piece of boneless chuck, and cut it up yourself or ask the butcher to cut it for you . Be sure to tell him to cut the meat into two-inch chunks. Many butchers cut stew meat into pieces that are much too small and therefore get overcooked and fall apart.
All that being said, I bought pre-cut meat, and it saved me time and still tasted delicious.
Pat lamb dry with paper towels. In non-reactive 5-quart Dutch oven, heat 1 tablespoon oil over medium-high heat until very hot. Add half of lamb and cook unti browned, using slotted spoon to transfer meat to bowl as it is browned. Repeat with remaining 1 tablespoon oil and remaining lamb.
Add garbanzo beans and raisins to Dutch oven. Cover and cook, stirring once or twice until lamb and vegetables are tender, about 5 minutes longer.
Makes 8 main-dish servings.