A stew with grapefruit, tomatoes, onions and more, perfect for winter! This lamb stew with spiced couscous isn't much effort, the slow cooker does all the work for you.
Made by Véronique
Published at 2018-01-23, this recipe is for 4 persons persons and takes 4 hours 20 minutes.
Founder of Ohmydish (since 2014), she prefers to spend all day in the kitchen. Once working in the hospitality industry as an independent chef, she loves helping you gain confidence in the kitchen. With her easy-to-follow recipes, handy tips, and cooking knowledge, you'll make the most delicious dishes yourself! The recipes are accessible to everyone, from beginners to advanced home cooks.
Updated at: 2024-07-31
Peel the garlic cloves and onions and chop the onions in half rings and finely chop the garlic. If you're using a slow cooker you can simply add everything to the slow cooker and set it for 4 hours on the lowest setting.
So that would be lamb meat, pepper, salt, zest and juice of the grapefruit, 2 tablespoons ras el hanout, 1 tablespoon ground cinnamon, 1 teaspoon ground ginger, 2 tablespoons sambal, 3 finely chopped garlic cloves, 2 onions in half rings, 1 can of tomatoes and a large handful of olives.
If you're using a dutch oven or other heavy bottomed pan it's best to start with the meat. If the meat is golden brown you can also sauté the onions and garlic before you add the spices, sambal, grapefruit, olive and canned tomatoes.
Put a lid on and let it simmer for about 4 hours.
Use a water kettle to cook about 200 ml of water. Place the couscous in a medium-sized pan along with a tablespoon of ras el hanout, a tablespoon ground cinnamon, a teaspoon ground ginger, pepper, salt and a large dash of olive oil.
Pour the boiling water on top and cover with cling film. Let it soak for a few minutes, the couscous will absorb the water completely. Use a fork or spoon to stir the couscous and season with pepper and salt.
Serve the couscous with lamb stew and flat leaf parsley, enjoy!
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