- 1 tbs olive oil
- 1 kg diced lamb
- 3 medium onions, cut into eighths
- 3 cloves garlic, finely chopped
- 1 tbs cumin
- 2 tsp each ground ginger and cinnamon
- 1 tsp freshly ground black pepper
- 3 cups (750ml) water or chicken stock
- 400g can diced tomatoes
- 500g peeled diced butternut pumpkin
- 400g can chickpeas, rinsed and drained
- 1 medium zucchini, halved and sliced crosswise into pieces
- 1 cup chopped pitted prunes
- salt to taste
- 20g butter
- 1⁄4 tsp saffron threads, crushed
- 1 cup uncooked couscous
- 1⁄4 cup chopped fresh coriander
- Heat oil in KitchenAid Multi-Cooker on Saute setting. Add the lamb, brown lamb on all sides in two batches, stirring with KitchenAid Stir Tower on low speed. Transfer to bowl.
- Add onions, garlic, cumin, ginger, cinnamon and pepper; cook 30 seconds or until fragrant, stirring with Stir Tower on low speed. Return lamb and any accumulated juices, 1 cup water or stock and tomatoes. Cover and bring to a boil. Reduce heat to Simmer setting; cook 1 ½ hours
- Stir in pumpkin; cover and cook 30 minutes. Add chickpeas, zucchini, prunes and salt; cook 30 minutes or until lamb is tender. Remove cover; simmer until broth is slightly thickened.
- Combine remaining 2 cups water, butter, salt and saffron in small saucepan. Bring to a boil over high heat. Stir in couscous. Remove from heat. Cover and let stand 5 minutes or until liquid is absorbed. Fluff couscous with fork.
Serve lamb and vegetables over couscous; sprinkle with coriander