Libyan Couscous with Lamb

Ingredients

• 3 cups couscous
• 1kg lamb, bone-in pieces
• 2 onions, chopped
• 3 tomatoes, chopped
• 2 carrots, chunked
• 2 potatoes, chunked
• 1 tbsp tomato paste
• 1 tsp turmeric
• 1 tsp cinnamon
• Salt and pepper to taste

Instructions

1. 1Brown the lamb in a large pot with a little oil, then add the chopped onions and cook until softened.
2. 2Stir in tomato paste, turmeric, and cinnamon, cooking until fragrant.
3. 3Add the chopped tomatoes and enough water to cover the meat generously, then bring to a simmer.
4. 4Cover and cook for about 45 minutes until the meat is nearly tender, then add the carrots and potatoes and continue simmering until everything is fully cooked.
5. 5Meanwhile, steam the couscous over simmering water (or prepare according to package instructions), fluffing with a fork between steamings for a light texture.
6. 6Once the couscous is tender and fluffy, mound it on a large serving platter.
7. 7Arrange the cooked meat and vegetables over and around the couscous.
8. 8Ladle some of the flavorful broth over the couscous before serving, with extra broth on the side.

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