- 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
- FIRST Put the lamb pieces, onions, garlic, ginger, saffron, cinnamon, and chicken broth in a 5-quart casserole with a lid. Bring to a boil, reduce the heat to medium-low, and let simmer, covered, for 1 hour.
- SECOND Cut each fennel bulb lengthwise in half, then cut the fennel into slices about ½ inch thick and 2 inches long. Cut the tomatoes in half, remove the seeds, and chop coarsely.
- THIRD Add the carrots, fennel, tomatoes, and cilantro bundle to the lamb, stir, cover, and bring the stew again to a boil. Continue to cook over medium-low heat for 40 to 45 minutes, skimming the surface with a spoon to remove any impurities. Add the chickpeas, stir, cover, and continue cooking for about 10 minutes. Remove the cilantro bundle and discard.
- FOURTH After the chickpeas have been added, prepare the couscous according to the package directions, substituting 1 cup of the lamb broth for 1 cup of the water. Fluff the cooked couscous with a fork to separate the grains, mix in the fresh cilantro, and spoon onto a platter. Ladle spoonfuls of lamb stew on top or serve separately. You may serve with bottled harissa sauce or some chile paste mixed with chopped garlic for extra flavor.