But this winter craving extends beyond just the food and into the preparation as well. Instead of being repulsed by the heat from the stove, I’m drawn to it, and the irritating clatter of a pot emitting the leaden odor of fat becomes the soothing burble of a simmering braise perfuming the air with the rich aroma of meat and spices. This Braised Lamb with Israeli Couscous exemplifies the type of dish I crave as the mercury falls. The lamb is seasoned with sweet spices like cinnamon, allspice and cardamom before being browned and then braised until the tough lamb literally falls apart, the fibers lubricated by rich collagen. Then, some Israeli couscous (also known as Ptitim) is toasted to a dark caramel hue before being cooked in the braising liquid from the lamb along with some sweet raisins. Finally the lamb is added back in, along with some caramelized onions, which lends its own sweetness along with bursts of Maillard reaction enhanced umami that will have you hunting for bits of onion to have with every bite. This braised lamb and couscous not only literally warms your house, it also fills it with the intoxicating warm aromas of spices onions and meat, and ultimately, the warm contented smiles of the people eating it!
📖 Recipe
