Moroccan Lamb Casserole with Mint Dressing

Ingredients

• 4 pounds boneless leg of lamb, cut into 2-inch chunks
• 2 teaspoons kosher salt
• 1 teaspoon coarsely ground pepper
• 2 tablespoons olive oil
• 1/3 cup fresh lemon juice
• 1 tablespoon lemon zest
• 2 tablespoons minced garlic
• 1 tablespoon harissa or Thai green or red curry paste, or more to taste
• 1 teaspoon whole coriander seeds, toasted and crushed*
• ½ teaspoon ground cumin
• 1 large onion, coarsely chopped
• 2 cups tightly packed fresh mint leaves, washed and dried
• 2 tablespoons chopped shallots
• 1 small clove garlic, minced
• 2 teaspoons red wine vinegar
• ½ cup olive oil
• Kosher salt and pepper, to taste
• Cooked couscous for serving
• Dry-roasted peanuts, for garnish
• Raisins, for garnish
• Sweetened shredded coconut, for garnish

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