Raisin Couscous with Lamb (or Beef) and Vegetable Stew

Couscous ma Lahm (couscous ma lah-him)

Preparation info

  • Serves


    • Difficulty


Appears in

Classic Lebanese Cuisine: 170 Fresh And Healthy Mediterranean Favorites

Classic Lebanese Cuisine

By Kamal Al-Faqih

Published 2009

  • About


For the Lamb (or Beef)

  • 1 recipe Raisin Couscous with Vegetable Stew
  • 2 tablespoons extra-virgin olive oil
  • 2 pounds lean lamb (from the leg), cut into 1-inch pieces
  • or: 2 pounds top round London broil
  • 2 tablespoons freshly squeezed lemon juice
  • 2 cups diced yellow onion (Ā½ inch)
  • 2 teaspoons and 1 teaspoon salt, divided
  • Ā½ teaspoon coarsely ground black pepper
  • 1 teaspoon ground allspice
  • Ā½ teaspoon ground cinnamon
  • ā…› teaspoon ground cloves
  • 1/16 teaspoon ground nutmeg
  • 2 large garlic cloves
  • 10 cups boiling water


    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.