Moroccan Lamb and Vegetable Couscous

1. In a truly tidy, enameled cast-iron casserole, melt 3 tablespoons of the butter within the olive oil. Add the onion and cook over moderate warmth, stirring once in a while, till steady softened, about 5 minutes. In a tiny bowl, tumble apart the saffron into 2 tablespoons of hot water and let stand for no longer lower than 10 minutes.

2. Season the lamb shanks with salt and shadowy pepper and dust with paprika. Add the lamb shanks to the casserole and cook over moderate warmth, turning once in a while, till the shanks are effectively browned, about 7 minutes. Inch within the 1 tablespoon of paprika, the cumin and cayenne and cook, stirring, till fragrant, about 1 minute. Add the tomatoes and 3 quarts of water and bring to a boil over fairly high warmth. Float off any burly and add the saffron and its soaking liquid, the parsley bundle and a tidy pinch of salt. Decrease the warmth to low, duvet partially and simmer till the lamb is relaxed, about 2 hours.

3. Switch the lamb shanks to a tidy plate and duvet with foil. Add the potatoes, celery and carrots to the casserole, duvet and simmer over moderate warmth till almost relaxed, about 10 minutes. Add the crimson peppers and zucchini and simmer uncovered till the final greens are relaxed, about 10 minutes longer. Dangle from the warmth and discard the parsley bundle; living apart 1 cup of the cooking liquid. Inch within the frozen peas.

4. Dangle the meat from the lamb shanks and prick it into 3/4-mosey objects. Return the meat to the stew.

5. In a tidy saucepan, melt the closing 1 1/2 tablespoons of butter. Add the couscous and cook over moderate warmth, stirring, till calmly toasted, about 3 minutes. Inch in 2 cups of water, the reserved 1 cup of cooking liquid and a tidy pinch of salt and bring to a boil. Quilt, safe from the warmth and let stand till the liquid has been absorbed, about 10 minutes. Fluff with a fork.

6. Season the lamb stew with salt and pepper. Mound the couscous on a tidy, high-sided platter. Ladle one-third of the lamb and greens around the couscous and moisten with pretty of the cooking liquid. Sprinkle the lamb stew and couscous with the mint and support the closing stew on the side, passing the harissa on the table.

Originate Ahead

The lamb stew will doubtless be made thru Step 4 and refrigerated for as a lot as three days; reheat gently. Originate the couscous steady sooner than serving.

Advised Pairing

The stew can partner effectively with a filthy rich, firmly structured crimson wine corresponding to Merlot from Sonoma County.