Paprika Lamb and Cous Cous Stew
December 2, 2012









Paprika Lamb and Cous Cous Stew
- Lamb
- 1.5 Pounds Lamb Ribs
- 3 Carrots
- 2 Celery Stalks
- 1 Sprig Oregano
- 3 Cloves Garlic
- Veggie Stock and water
- Soup
- 1 Onion
- 1 Carrot
- 2 Cloves Garlic
- 1 Can Small Pink Beans
- 1 Cup Israeli Cous Cous
- 1/4 Cup Paprika
- 1 Cup Sour Cream
Instructions
- I took a pound and a half of lamb ribs and seared them in a dutch oven, removed them, and sauteed some onion carrot and celery in its juices. Add the ribs back in with any accumulated juices, a sprig of oregano, and a few garlic cloves, and cover with stock and water. Toss the whole thing covered into the oven at 275 for 5 hours.
- Later on, fish out the ribs, then strain the broth and reserve it. Pick through the ribs shredding any meat and discarding the fat, gristle, and bone. Skim the fat and impurities off the stock, and taste to be sure it picked up enough flavor. You may need to reduce it a little if it tastes bland.
- To build the soup, saute an onion and a carrot for a few minutes, then toss in a few cloves of garlic. Add in the lamb stock, shredded lamb, and a can of small pink beans. Bring to a simmer. Meanwhile in a separate pot cook a cup of israeli cous cous according to package instructions. Add 1/4 cup of paprika to the simmering soup and stir well. Remove from heat and add the cooked cous cous, and about a cup of sour cream.