by lil chef
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lil chef's Notes:
Expand1 1/2 pound lamb shoulder, cubed Ask a question about this ingredient
salt and pepper Ask a question about this ingredient
extra virgin olive oil Ask a question about this ingredient
1 red onion, chopped Ask a question about this ingredient
1 stalk celery, chopped Ask a question about this ingredient
1 clove garlic, chopped Ask a question about this ingredient
4 cardamom pods Ask a question about this ingredient
5 coriander seeds Ask a question about this ingredient
1 dried chile de arbol Ask a question about this ingredient
1 tablespoon tomato paste Ask a question about this ingredient
1/2 cup spicy tunisian olive brine Ask a question about this ingredient
1/2 cup whole peeled tomatoes with juice, crushed by hand Ask a question about this ingredient
2 cups chicken stock, or water Ask a question about this ingredient
1 strip, lemon zest Ask a question about this ingredient
1/2 cup dried apricots Ask a question about this ingredient
1/2 cup spicy tunisian olives Ask a question about this ingredient
1/2 cup dried dates, finely chopped Ask a question about this ingredient
1/2 bunch fresh mint, chopped Ask a question about this ingredient
1/2 bunch fresh italian parsley, chopped Ask a question about this ingredient
zest and juice of 1 lemon Ask a question about this ingredient
a generous pour of extra virgin olive oil Ask a question about this ingredient
Heat a large dutch oven over high heat, and add the olive oil. Salt and pepper the lamb and sear until it is golden brown on all sides. I do this in 2 batches in order to give the lamb room to sear and not steam. Remove from pot.
Ask a question about this stepAdd the onion and celery, and sauté until golden brown, scraping up any brown pieces from the bottom of the pot. Season with salt and pepper. Add the garlic, cardamom, coriander and chile and sauté for another minute. Add tomato paste and continue to cook, stirring continuously, until paste has turned to a deep maroon.
Ask a question about this stepAdd olive brine and cook until it's reduced by half. Return meat to pot and add tomatoes, stock, dried apricots and lemon rind. Bring liquid to a boil, reduce heat to a simmer and cook, covered, for an 1 hour and half, or until meat is tender. Add the olives during the last 10 minutes of cooking.
Ask a question about this stepMake the gremolata by combining all the ingredients together. Season with salt and pepper.
Ask a question about this stepTo finish and serve: Pour the cous cous into an empty casserole dish. Pour the stew on top, do not stir, and cover with aluminum foil. Cous cous should be cooked after five minutes. Serve stew topped with a healthy heaping of gremolata.
Ask a question about this step
This is from your friendly editors at Food52.
I have tried this twice now and found it is great in a slow cooker. I used iranian spiced olives it was the closest I could find and served it with cous-cous. I skipped the gremolata because of time and used a mint chutney. There was not a lick left