Moroccan Lamb Couscous Bowl
Tender braised lamb shoulder simmers with warm cinnamon, cumin, and apricots until fork-tender, then spoons over fluffy couscous with toasted almonds for a fragrant taste of Marrakech.
Ingredients
- 2 pounds boneless lamb shoulder, trimmed and cut into 1.5-inch cubes
- 2 tablespoons olive oil
Instructions
- Pat the lamb cubes dry and season generously with salt and pepper.
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