Lamb Stew with Couscous 'en Papillote'
New Media Publishing / Photography: Flat Art Studios.com / Stylist: Abigail Donnelly
Provided by: Diane Forley
You can prepare these ‘papillotes’ a day in advance, so they are ready to bake and serve.
- 2 tablespoons olive oil
- 1 1/2 pounds lamb stew meat, cut into 1 1/2-inch cubes
- 1 onion, cut into 1/2-inch dice
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon cinnamon
- 1 11-ounce can chopped tomatoes
- 2 cups chicken stock
- 1 cup water
- 4 carrots, sliced 1/2-inch crosswise
- 2 zucchini, sliced 1-inch crosswise
- 1 cup cooked chickpeas
- 1 3/4 cups water
- 2 tablespoons butter
- 1/2 teaspoon salt
- 1 1/2 cups couscous
- Heat olive oil in a large saucepot over medium heat. Brown meat in two batches and transfer to a bowl. Add onions to sauce pot and stir occasionally until they begin to caramelize, about 10 minutes. Add lamb back into pot with spices. Cook two minutes and add tomatoes, chicken stock and water. Let simmer, covered, for 1 hour. Add carrots, zucchini and chickpeas and continue to cook uncovered until the vegetables are tender, about 25 minutes more.
- Meanwhile, bring water for couscous to a boil. Measure couscous into a medium mixing bowl. Pour boiling water over the couscous. Top with butter and salt. Stir to dissolve and cover bowl with plastic wrap. Let stand 5 minutes and mix with fork.
- To prepare packets, cut 4 parchment sheets into 12” x 18” rectangles. Working on a cutting board, fold each sheet in half to form 12” x 9” packet. Place 3/4 cup couscous in the crease at the middle. Using a slotted spoon place 1 to 1 1/2 cups of the lamb stew over the couscous. Begin folding packets from one end, creating pleats until reaching the end. Repeat with the remaining stew and couscous. Remaining broth can be strained and served on the side. Once the packets are filled, you may refrigerate them overnight or freeze them until ready to bake.
- To bake, preheat oven to 350 degrees. Transfer packets onto baking sheet. Bake for 20 to 25 minutes, until heated through. If reheated from frozen, bake in preheated oven for 35 to 40 minutes.