This is a Rachael Ray recipe minus some of the ingredients.  I found a  center cut leg of lamb on sale at my local grocery for $4.00 for a 1.5 lb package. I don’t have all the ingredients on Rachael’s recipe but I think I have the important ones to fake a moroccan flavor: turmeric, cloves, cinnamon and paprika.  I added 1/4 cup of Marsala wine and some cayenne pepper to give it a little bit of a kick.

Ingredients:

• 1.5 lbs leg 0f lamb boneless, cut into bite size pieces
• 1 tbs montreal steak seasoning
• 1 tsp turmeric
• 1 tsp ground cloves
• 1 tsp paprika
• 1 tsp cinnamon
• 1 tsp cayenne pepper
• 1 medium onion, chopped
• 3 cloves garlic, mashed
• 1 medium carrot, sliced diagonally
• 1 1/2 cups water (or chicken broth)
• 1/4 cup marsala wine
• 2 stems spring onions, chopped
• 1 cup couscous
• 1 1/2 cup water or chicken broth
• salt and pepper to taste
• 3 tbs oil for frying

Directions:

1. Mix steak seasoning, turmeric, cloves, paprika, cinnamon and cayenne pepper in a bowl.  Add lamb pieces and mix to coat.
2. Heat 3 tbs oil in a pan.  Add seasoned lamb and brown all sides for aboutr 5 minutes. Add garlic and onions and cook for another 7 minutes until onion is soft.
3. Add water and marsala wine, cover and cook for 10 minutes or until lamb is tender.  Adjust seasonings and add carrots. Cover and set aside.
4. To prepare couscous, boil 1 1/2 cups water or chicken broth.  Remove from stove, add couscous, cover and let stand for 5 minutes or until dry.  Fluff with fork.
5. Serve lamb on a bed of couscous and garnish with chopped spring onions.

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