Using dried fruit (such as prunes and apricots) in savory dishes is traditional in Moroccan and Middle-Eastern cooking. To cook the couscous, follow the directions on the package; season with a bit of olive oil, salt, and pepper, and sprinkle with some chopped fresh cilantro.
- 5 teaspoons olive oil
- 1 1/4 pounds boneless leg of lamb, cut into 1-inch cubes
- Coarse salt and ground pepper
- 1 large onion, halved and sliced
- 4 cloves garlic, thinly sliced
- 1/2 teaspoon paprika
- 1/2 cup dried apricots, halved
- 1/2 cup pitted prunes
- 1 can (14 1/2 ounces) whole peeled tomatoes, drained
- 1/2 cup packed fresh cilantro leaves, plus more for garnish for the lamb
- 2 tablespoons fresh lime juice
- Best Couscous, for serving (optional)
In a 5-quart saucepan with a tight-fitting lid, heat oil over high heat. Swirl to coat bottom of pan. Season lamb with salt and pepper; cook until browned, 3 to 5 minutes. Transfer to a plate.
Reduce heat to medium. Add onion and garlic; cook, stirring occasionally, until softened, 2 to 4 minutes. Add paprika, apricots, prunes, tomatoes, and 3 cups water. Bring to a boil; reduce heat. Simmer, partially covered, until tomatoes begin to break apart and sauce is thickened, 25 to 30 minutes.
Return lamb and any accumulated juices to pan; cook until heated through, about 1 minute. Stir in cilantro and lime juice. Serve lamb with couscous, if desired; garnish with more cilantro.