2 tablespoons extra virgin olive oil
2 1 / 2 pounds lamb stew meat, trimmed of excess fat
1 cup pitted black olives, such as Kalamata
2 c. Tea Pimentón (Spanish smoked paprika)
32 oz low sodium chicken broth , divided
2 (15-oz) cans chickpeas, rinsed and drained
1 yellow onion, chopped
Salt and black pepper to taste
1 small lemon, halved, thinly sliced, seeded
1 (12 ounce) box whole wheat couscous, prepared

Water 1 / 2 cup

Preparation method

Heat oil in a large skillet over medium-high heat. Season lamb and thoroughly brown in single-layer batches, transferring with a slotted spoon to a large pot as you go. Add onions to skillet and cook, stirring often, until softened. Stir in pimentón and cook 2 to 3 minutes more. Deglaze skillet with 1 cup broth then transfer contents of skillet to pot with lamb. Add remaining broth, water, olives, garbanzos, lemon, salt and pepper to pot and bring to a boil. Cover, reduce heat and simmer until lamb is tender, about 1 hour. Uncover and continue simmering until thickened, about 30 minutes. Season to taste and serve over generous portions of prepared couscous.

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