Lamb and Potato Couscous Skillet
When you want a cozy, filling meal that feels like a hug in a bowl without the cleanup.
There is something deeply comforting about the combination of tender lamb and earthy potatoes, especially when cooked together in one pan. This recipe is designed for those nights when you need a substantial dinner but don't have the energy for multiple pots and pans. The couscous absorbs the savory juices from the lamb and the warmth of the spices, creating a textured, satisfying meal that feels like it took hours to prepare. You can smell the cumin and coriander hitting the hot pan the moment you start; it fills your kitchen with an inviting aroma. It's hearty enough to satisfy a hungry crowd but simple enough to make when you just want to relax after a long day.
Ingredients
- 1.5 lb lamb shoulder or leg cubes
- 1.5 lb gold potatoes, chopped into chunks
- 1.5 cup couscous
- 3 cup chicken broth
- 2 unit garlic cloves — minced
- 1 tsp ground cumin
- 1 tsp ground coriander
- 0.5 tsp turmeric
- 1 pinch cinnamon
- 2 tbsp olive oil
- 0.5 tsp salt
Method
- 1 Heat the olive oil in a large heavy-bottomed skillet or Dutch oven over medium-high heat.
- 2 Add the lamb cubes and sear until browned on all sides (about 8-10 minutes). Remove the meat but leave the fat in the pan.
- 3 In the same pan, add the potatoes and sauté for 5 minutes. Stir in the minced garlic, cumin, coriander, turmeric, cinnamon, and salt.
- 4 Add the lamb back into the pan with the potatoes and toss to coat thoroughly in the spices.
- 5 Pour in the chicken broth and bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes.
- 6 Stir in the couscous and cook for an additional 8-10 minutes, or until the liquid is absorbed and the couscous is fluffy.
- 7 Remove from heat, let sit covered for 5 minutes, fluff with a fork before serving.
Variations
- Vegetarian Option — Swap the lamb for 1.5 lbs of chickpeas and extra diced carrots.
- Extra Flavor — Add a handful of chopped fresh parsley or mint at the very end before serving for a bright pop of flavor.
Notes
If you prefer a heartier texture, you can swap the couscous for pearl couscous (Israeli couscous), which holds its shape even better when reheated.
Equipment that helps
- Large Skillet — A heavy-bottomed pan ensures even heat distribution for searing and simmering.
- Lid — Traps steam to cook the couscous and tenderize the potatoes simultaneously.
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