Braised Lamb with Picholine Olives

Name: Braised Lamb with Picholine Olives
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 411 grams diced tomatoes, undrained; 946 milliliters hot cooked couscous; 1 Tbsp ground coriander; 1 kilograms lamb shoulder, trimmed and cut into 1 1/2-inch cubes; 118 milliliters picholine olives, pitted; 1 large red onion, vertically sliced

Braised Lamb with Picholine Olives might be a good recipe to expand your main course collection. This recipe serves 8. One serving contains 264 calories, 26g of protein, and 7g of fat. If you have lamb shoulder, couscous, ground coriander, and a few other ingredients on hand, you can make it. It is a good option if you're following a dairy free diet. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Heat a large nonstick skillet over medium-high heat.

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Frying Pan

Add half of lamb to pan. Cook 5 minutes or until browned, stirring occasionally.

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Lamb

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Frying Pan

Place lamb in a 5-quart electric slow cooker. Repeat procedure with remaining lamb.

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Lamb

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Slow Cooker

Add coriander, onion, and tomatoes to slow cooker. Cover and cook on LOW for 7 hours.

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Coriander

Tomato

Onion

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Slow Cooker

Add olives. Turn off slow cooker; let stand, covered, 30 minutes.

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Olives

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Slow Cooker

Place couscous in shallow bowls. Spoon lamb mixture over couscous.

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Couscous

Lamb

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Bowl

Garnish with preserved lemon and cilantro, if desired.

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Preserved Lemon

Cilantro

Ingredient Tip: Preserved lemons are lemons that have been pickled in salt; their juices appear often in Middle Eastern and Mediterranean cuisines. You can purchase them at specialty markets.

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Lemon

Salt