lunch

Berbere-Spiced Lamb Shoulder with Steamed Couscous and Roasted Kabocha Squash

Name: Berbere-Spiced Lamb Shoulder with Steamed Couscous and Roasted Kabocha Squash
Ingredients: 222.9 g Lamb, Australian, shoulder, lean, raw; 100 g Couscous, dry; 65 g Kabocha squash, cubed; 60 g Onions, white, diced; 1 tbsp Berbere seasoning blend; 2 tbsp Sherry vinegar; 5.5 g Walnut oil

Nutrition

782

kcal

Calories

Protein

Carbs

Fat

AI Insight

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Ingredients(7)

Lamb, Australian, shoulder, lean, raw222.9 g

Couscous, dry100 g

Kabocha squash, cubed65 g

Onions, white, diced60 g

Berbere seasoning blend1 tbsp

Sherry vinegar2 tbsp

Walnut oil5.5 g

Instructions

Preheat oven to 400 deg F (200 deg C). Toss the kabocha squash cubes with a touch of the walnut oil and roast for 20-25 minutes until tender and caramelized at the edges.

Dice the lamb shoulder into 1-inch cubes. Heat the remaining walnut oil in a heavy-bottomed skillet over medium-high heat. Add the lamb and sear until browned on all sides, about 5 minutes.

Stir in the diced white onions and sauté until translucent. Add the berbere seasoning, blooming the spices until fragrant, about 1 minute.

Lower the heat, splash with sherry vinegar to deglaze the pan, scraping up any browned bits. Cover and cook gently for 10-12 minutes until the lamb is tender and coated in a spice-rich glaze.

While the lamb cooks, place the couscous in a bowl, cover with boiling water (using a 1:1 ratio by volume), cover tightly with a plate, and let steam for 5 minutes. Fluff with a fork.

Plate the fluffy couscous, top with the berbere-spiced lamb, and arrange the roasted kabocha around the sides. Serve immediately while aromatic and hot.