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| Lamb Couscous
2 tablespoons of olive oil
1 pound 2 ounces of lean lamb tenderloin, sliced thinly
2 onions, sliced
2 garlic cloves, chopped
1 cinnamon stick
1 teaspoon of ground ginger
1 teaspoon of paprika
1/2 teaspoon of chili powder
2 1/2 cups of hot chicken bouillon
3 carrots, thinly sliced
2 turnips, halved and sliced
14 ounces of canned tomatoes, chopped
2 tablespoons of raisins
15 ounces of canned garbanzo beans, drained and rinsed
3 zucchini, sliced
4 1/2 ounces of fresh dates, halved and pitted or 4 1/2 ounces of dried apricots
1 3/4 cups of couscous
2 1/2 cups of boiling water
salt
Heat the oil in a skillet and cook the lamb briskly for 3 minutes until browned. Remove from the skillet with a perforated spoon and set aside.
Add the onions to the pan and cook, stirring constantly, until soft. Add the garlic and spices and cook for 1 minute.
Add the bouillon, carrots, turnips, tomatoes, raisins, garbanzo beans, lamb and salt to taste. Cover, bring to a boil, and simmer for 12 minutes.
Add the zucchini and the dates. Cover again and cook for 8 minutes.
Meanwhile, put the couscous in a bowl with 1 teaspoon of salt and pour the boiling water over it. Let it soak for 5 minutes, then fluff it with a fork.
To serve, pile the couscous onto a warmed serving platter and make a hollow in the center. Put the meat and vegetables in the hollow, and pour some of the sauce over it. Serve the rest of the sauce separately. Serves 4 |
Lamb Cookbooks
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