Moroccan Spiced Lamb Stew

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Ingredients:

  • 2 pounds lamb shoulder or breast, trimmed of fat and gristle and cut into 1½-inch cubes
  • 6 medium onions, peeled and cut into quarters
  • 8 cloves garlic, peeled and smashed with the flat side of a knife
  • 2½ tablespoons chopped fresh ginger
  • ¾ teaspoon crushed saffron threads
  • 2 sticks cinnamon
  • 5 cups good-quality reduced-sodium chicken broth
  • 1½ pounds fennel bulbs with stalks, rinsed and trimmed, leaving 1/8 inch of the root base to hold the fennel together
  • 5 carrots, peeled, cut lengthwise in half and into 2-inch lengths
  • 1 14½-ounce can tomatoes, or 6 fresh tomatoes, peeled
  • 1 bunch fresh cilantro, rinsed, drained, and tied together with string
  • 1 15-ounce can chickpeas, blanched briefly in boiling water, refreshed in cold water, and drained thoroughly
  • 1½ teaspoons salt
  • ¾ teaspoon freshly ground black pepper
  • 3 cups quick-cooking couscous
  • ¾ cup chopped fresh cilantro leaves

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