Serves
6
INGREDIENTS
- 2 medium-sized, sliced thinly onions
- 2 tbsp butter
- 1 large clove, crushed garlic
- 2 tbsp fresh, finely chopped thyme and/or oregano and/or parsley
- 6-8 ounces cut into 1 inch cubes lamb
- 1 ½ cups cooked, large pearl couscous
- 4 cups mushroom broth (or beef broth)
- To taste salt & pepper
METHOD
- Cut onions in half and using the tip of your knife, cut out the root to remove it. Thinly slice onion lengthwise, into slices that are ¼ of an inch ⅛ of an inch thick.
- Heat butter in a large saucepan over medium heat until melted and sizzling. Start by adding two large handfuls of chopped onion to the pot. Cook, stirring, until onions are soft and starting to turn translucent (about 1–2 minutes). Stir in a few more handfuls of onion and repeat cooking and stirring process until you’ve added all the onions. Season with a pinch of salt.
- Reduce to medium-low heat and continue to cook onions, stirring every few minutes to prevent them from sticking and coloring too much, until they turn a deep golden brown (about 15–20 minutes).
- Increase the heat back up to medium-high heat and add garlic, stirring until the garlic looks soft and glistening (about ½ minute). Add the lamb and continue stirring to heat the lamb and incorporate with the onions (1-2 minutes). Add fresh herbs and couscous, stir.
- Add broth and heat until the broth is hot and the lamb is warmed through.
- Ladle into bowls and serve with extra chopped herbs on top.
Cooking Tip
Using a pan that also has a wide base gives water room to evaporate, allowing the onions to caramelize rather than steam.