Steps
- Preheat the oven to 325°F / 165°C. Heat two-fifths of 5 tablespoons of olive oil in a Dutch oven over high heat; brown 900g of tied boneless lamb shoulder roast on all sides.
- Add 1 large thinly sliced Spanish onion and cook over medium heat for 5 minutes, until softened. Add 1½ cups of apricot nectar, 1½ cups of beef broth, and 1 teaspoon of harissa paste; season and bring to a boil.
- Cover and bake for 2 hours, turning halfway through. Uncover and bake for 1 hour, until fork-tender, basting occasionally and adding water if needed.
- Transfer the lamb to a plate, remove the twine, and tent with foil; reserve the sauce. Bring 1 cup of pearl couscous, 2½ cups of chicken broth, one-fifth of the oil, and ½ teaspoon of ground turmeric to a boil in a saucepan.
- Cover and simmer over medium heat for 15 minutes. Remove from the heat, stir, cover, and rest for 15 minutes; rinse briefly and drain.
- Heat the remaining oil in a skillet over medium heat. Soften 2 chopped shallots and 1 minced garlic clove, then add 8 cups of stemmed chopped kale and cook until just tender.
- Fold in the couscous and season. Arrange on a platter with the lamb, spoon over the reserved sauce, and scatter with cilantro leaves.