Moroccan-ish Lamb Stew Over Couscous

It all started with a craving for Moroccan Lamb Stew over Couscous.  I adore my husband, but he's English.  He has an English palate.  If you're English, please don't take offense.  It may be just my husband.  He likes his food plain...meat, potato (not pasta or rice or couscous, just potato) and tasteless steamed vegetables.  If I make the same four things all the time, he's happy so in that respect he's easy to feed.  Me, I need variety in food.  Potatoes are my least favorite starch.  Hence, my craving for the Moroccan Lamb Stew and the couscous.  I started digging around and found the recipe below on the internet...

Couscous with Lamb Stew Gourmet | May 1954; reprinted September 2001

Active time: 1 1/2 hr Start to finish: 3 1/2 hr This recipe, which accompanied our 1954 article on Tunisia, called for what were then two very exotic ingredients. One, the granular pasta called couscous, is now commonplace in supermarkets across America. The other, dried rose petals, is available by mail order. Yield: Makes 8 to 10 servings   For lamb stew 2 lb boneless lamb shoulder, trimmed and cut into 1 1/2-inch cubes 1/4 cup olive oil 3 large onions, thinly sliced 8 large tomatoes (4 1/2 lb), peeled, quartered, and seeded 4 cups canned tomato juice 1 teaspoon salt 1 teaspoon black pepper 1 fresh habanero or cayenne chile, finely chopped, including seeds 1 teaspoon dried thyme 1 teaspoon dried oregano 1/2 teaspoon dried rosemary 1 bay leaf (not California) Pinch of saffron threads 4 carrots, sliced 1/2 inch thick 4 turnips, peeled and cut into 1/2-inch-wide wedges 3 red or green bell peppers, cut into 1/2-inch pieces 1 lb pumpkin or butternut squash, peeled, seeded, and cut into 1/2-inch cubes 1 1/2 lb zucchini, halved lengthwise and sliced crosswise 1 1/2 inches thick 1 (19-oz) can chickpeas (about 2 cups), rinsed, drained, and skins slipped off For spicy tomato sauce 2 tablespoons tomato paste 1/2 teaspoon paprika 1 tablespoon crushed dried rose petals (pesticide-free; optional)* 1/2 teaspoon cayenne, or to taste For couscous 4 cups water 2 tablespoons unsalted butter 1 teaspoon salt 2 (10-oz) boxes quick-cooking couscous (3 1/2 cups)   Make lamb stew: Pat lamb dry. Heat oil in a 7- to 8-quart heavy pot over moderately high heat until hot but not smoking, then brown lamb in 3 batches, transferring to a bowl. Add onions to pot and cook, stirring occasionally, until golden, about 10 minutes. Stir in lamb with any juices that have accumulated in bowl, tomatoes, tomato juice, salt, black pepper, chile, herbs, and saffron and simmer, covered, 1 1/2 hours. Stir in carrots, turnips, bell peppers, and pumpkin and simmer, covered, 30 minutes. Stir in zucchini and chickpeas and simmer, covered, until zucchini is tender, 20 to 25 minutes. Make spicy tomato sauce: Pour 1 cup broth from pot into a small heavy saucepan and add tomato paste, whisking until smooth. Simmer, stirring, until thick, about 10 minutes, then stir in paprika, rose petals, and cayenne. Cook and serve couscous: Bring water to a boil with butter and salt in a 4-quart heavy saucepan. Stir in couscous, cover, and remove from heat. Let stand 5 minutes, then fluff with a fork. Mound couscous on a platter and top with stew, using a slotted spoon. Serve broth and tomato sauce on the side. *Available by mail order from Kalustyan's (212) 685-3451.

The recipe had every element I was looking for.  It also looked like one hell of a lot of work.  It seemed to make a huge amount.  The rose petals seemed way over the top.  I really wanted to not have to make a trip to the store (since I had bought the lamb the day before and then looked for a recipe, silly Me) and wanted to use ingredients I already had on hand.  I didn't have chickpeas so forget them.  I didn't want it spicy so forget the chilies and I  had no green peppers so they were also left out.  I just used what I had.  I really simplified the process.  I mean, a stew is a stew.  My version is delicious and ever so much easier.  This recipe will serve 4 generously.  So....here's what I did....

Dana's Version of Moroccan Lamb Stew Over Couscous

Ingredients:

2 lbs. lamb stew meat cut into 2 inch cubes

3 large onions, thinly sliced

1 large can crushed tomatoes (imported tastes best)

1 small zucchini (corgette), cubed

1 small yellow squash, cubed

4 carrots, cubed

1 potato, cubed (for husband)

1 cup water

olive oil for browning

small handful of fresh tarragon

oregano

fresh rosemary

salt

pepper

4 bay leaves (laurel)

fresh thyme

1 cinnamon stick

Process:

Cook lamb cubes in oil until it loses it's red color, but is not yet browned.  Add sliced onion and cook until meat is browned and onion translucent.  Add crushed tomatoes, water and all spices.  Simmer 1 1/2 hours or until meat is tender.  Add vegetables and cook until vegetables are crisp tender.  In other words, NOT mushy.  At this point, I shut off the stew and let it sit on the stove for an hour or so for the flavors to marry. 

Reheat stew.  Remove laurel (bay leaves) and cinnamon stick.  Five minutes before serving prepare couscous.  Fluff couscous and ladle hot stew over.  Absolutely wonderful. 

Husband took a minute, teeny portion.  I was insulted.  He tasted the stew and then went back for two more full helpings.  I am so proud of him.