Moroccan Lamb Stew with Couscous

Cut lamb shoulder into 1-inch cubes. Pat dry with paper towels and season with 1/2 teaspoon salt and 1/4 teaspoon black pepper.

Dice the onion. Mince the garlic cloves. Peel the carrots and cut into 1/2-inch pieces.

Heat 2 tablespoons olive oil in a large pot over medium-high heat. Add the lamb cubes and brown on all sides, about 5 minutes. Transfer to a plate.

In the same pot, add the diced onion and cook until softened, about 3 minutes.

Add minced garlic and cook for 30 seconds until fragrant.

Stir in 2 tablespoons tomato paste, 1 teaspoon ground cumin, and 1/2 teaspoon ground cinnamon. Cook for 1 minute, stirring constantly.

Return the lamb to the pot. Add the carrots and 2 cups chicken broth. Stir to combine.

Bring to a boil, then reduce heat to low. Cover and simmer for 20 minutes until lamb is tender and carrots are cooked through.

While the stew simmers, prepare the couscous according to package directions, usually by adding 1 cup couscous to 1 cup boiling water, covering, and letting stand for 5 minutes off heat.

During the last 3 minutes of cooking the stew, add 1/2 cup frozen peas and the remaining 1/2 teaspoon salt. Stir to combine.

Fluff the couscous with a fork and serve the stew over the couscous.