Ingredients
- 4 cups couscous
- 1 quart chicken stock
- 2 pounds lamb shoulder chops
- 2 eggplants
- 1/2 onion
- 1/2 cup diced tomato or sauce
- 3 cloves garlic
- 1 tsp black pepper
- 2 tsp salt
- 1/2 tsp red pepper flakes
- 1 tsp cinnamon
- 1 tsp cumin
- 1 tsp dried Herb de Provence or Italian herb mix
- 1/4 cup olive oil
- 4 oz feta cheese - optional
- fresh herbs to garnish - mint, parsley, etc.
Instructions
Step 1
Season lamb with half the salt and pepper, brown well on both sides in a bit of olive oil in Dutch oven, remove and set aside.
Step 2
Add onion, rest of salt and pepper, sauté for 5 minutes.
Step 3
Add eggplant and sauté for 5 minutes.
Step 4
Add tomato, garlic, red pepper flakes, cinnamon, cumin, Herb de Provence, sauté for 5 minutes.
Step 5
Add stock and lamb, bring to a simmer and cover. Simmer for 2 hours.
Step 6
Remove lamb.
Step 7
Strain braising liquid from eggplant and reserve (you should have about 4 1/2 cups).
Step 8
Remove meat from bones and add to eggplant mixture, keep warm.
Step 9
Bring reserved stock to boil and pour over “oiled” Cous Cous (see clip)
Step 10
Cover tightly for 5 minutes, fluff and serve as shown in clip.
