Prep: 20 minutes
Cooking time: 3 to 4 hours on high; 6 to 8 hours on low
All recipes use a 5- to 6-qt. cooker — you’ll have leftovers for the week!
2 lb. lamb cubes
3 Tbl. extra-virgin olive oil, divided
5 parsnips, peeled and cut into chunks
2 large sweet potatoes, peeled and cut into 1½-inch chunks
2 celery ribs, cut into 1-inch-thick slices
2 onions, cut into 1-inch cubes
4 garlic cloves, minced
1 Tbl. ground cumin
1 Tbl ground coriander
½ tsp. ground allspice
1½ cups beef broth
1 (15-oz.) can diced tomatoes with juice
1 tsp. coarsely ground black pepper
1 (3-inch) cinnamon stick
1 dried red chili pepper
¼ cup ground toasted almonds
Juice and finely grated zest of ½ lemon
1 package instant couscous
¼ cup chopped fresh flat-leaf parsley
1. Season lamb liberally with salt. Heat 2 Tbl. olive oil in a large skillet over medium-high heat. Brown lamb lightly in batches, 3 to 5 minutes per side. Transfer each batch to a slow cooker after it’s browned.
2. Add 1 Tbl. oil to skillet. Sauté parsnips, sweet potatoes, celery and onions until lightly browned, about 4 minutes. Stir in garlic, cumin, coriander and allspice. Cook until vegetables are coated, about 1 minute. Transfer mixture to cooker.
3. Add beef broth to skillet and heat until boiling, scraping any stuck browned bits off the pan; pour into cooker.
4. Add tomatoes, black pepper, cinnamon stick and chili pepper to cooker. Cover and cook 3 to 4 hours on high, or 6 to 8 hours on low, until fork-tender. Meanwhile, mix together toasted almonds, lemon juice and lemon zest in a small bowl.
5. When stew is done, remove cinnamon stick and chili pepper. Stir in almond mixture and cook on high until slightly thickened, about 15 minutes. Prepare instant couscous according to package instructions, cover, remove from heat and let rest 5 minutes.
6. Serve stew on a bed of couscous and sprinkle with chopped parsley.