Strawberry Lamb Stew with Couscous

local_grocery_store Ingredients

• 2 lbs lamb shoulder, cut into 1-inch pieces
• 2 tbsp olive oil
• 1 onion, diced
• 3 carrots, peeled and sliced
• 3 celery, sliced
• 3 cloves garlic, minced
• 2 sprigs thyme
• 4 cups chicken broth
• 2 cups strawberries, hulled and halved
• 1 cup couscous

restaurant_menu Method

1. 1.In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the lamb and cook until browned on all sides, about 5 minutes.
2. 2.Add the onion, carrots, celery, garlic, and thyme and cook for another 5 minutes, until the vegetables are softened.
3. 3.Add the chicken broth and bring to a boil. Reduce the heat to low and simmer for 2 hours, until the lamb is tender.
4. 4.Add the strawberries and cook for another 10 minutes, until the strawberries are softened.
5. 5.Prepare the couscous according to package instructions.
6. 6.Serve the stew over the couscous.

lightbulb_outline Tips

• chevron_rightFor a thicker stew, you can add a tablespoon of cornstarch mixed with water during the last 10 minutes of cooking.
• chevron_rightIf you don't have lamb, you can use beef or pork instead.
• chevron_rightYou can also add other vegetables like potatoes or sweet potatoes for extra flavor and texture.