Raisin Couscous with Lamb (or Beef) and Vegetable Stew

Name: Raisin Couscous with Lamb (or Beef) and Vegetable Stew (Couscous ma Lahm (couscous ma lah-him))
Yield: Serves 6
Cuisine: Lebanese
Ingredients: 2 pounds lean lamb (from the leg), cut into 1-inch pieces; 2 tablespoons extra-virgin olive oil; 2 cups diced yellow onion (½ inch); or: 2 pounds top round London broil; 10 cups boiling water; ½ teaspoon coarsely ground black pepper; 1 teaspoon ground allspice; ⅛ teaspoon ground cloves; ½ teaspoon ground cinnamon; 2 teaspoons and 1 teaspoon salt, divided; 1/16 teaspoon ground nutmeg; 2 large garlic cloves; 2 tablespoons freshly squeezed lemon juice

Couscous ma Lahm (couscous ma lah-him)

Preparation info

Serves
6

Difficulty
Easy

Appears in

Classic Lebanese Cuisine

By Kamal Al-Faqih

Published 2009

About

Ingredients

For the Lamb (or Beef)

1 recipe Raisin Couscous with Vegetable Stew
2 tablespoons extra-virgin olive oil
2

Asia
Lebanon
Main course
Mediterranean
Spicy

Method

Prepare Ahead

You can prepare this up to 2 days in advance and refrigerate. As the lamb (or beef) and vegetables marinate in the sauce, their flavor is enhanced. Serve as directed.