Cous Cous With Lamb Recipe

>>>>> Lamb

Step 1

Cover lamb with cold water and bring to a boil, drain in colander and rinse with cold water. Put lamb in a large dutch oven and add 3 cups of water. Puree garlic and ginger together in a blender to make a paste. Add to lamb along with the cummin, salt and tomato paste. Bring to a boil and boil gently covered for 45 minutes. Add all the vegetables except the last 3 ingredients. Bring to a boil and simmer for 15 minutes. Add the last 3 ingredients and liquid. Bring to a boil for 15 more minutes (gently). Set aside.

>>>>> Cous Cous

Step 2

Bring 1-3/4 cups of water to a boil in a large sauce pan. Add pepper and salt, melted butter and cous cous. Stir to coat well. Stir in figs and add seasoned water, stir well. Cover and let stand for 10 minutes. Put in 4 individual dishes. Make a well in the center of cous cous and fill with meat and vegetables.

Source: "The Yankee Kitchen" 04-05-93 (#1) [Esther]

Things You'll Need

----------------LAMB--------------------
  • 1 1/2lb Lean Lamb, cut in 1/" chunks
  • 5 Garlic Cloves, peeled
  • 1 Piece of Fresh Ginger, cut
  • -into the same size as the
  • -garlic
  • 2ts Cummin
  • 2ts Salt
  • 2tb Tomato Paste
  • 2tb Herresse Sauce
  • 1lg Onion, peeled and sliced
  • 1 1/2lb White Turnips, peeled and
  • -cut in 1/ cubes or chunks
  • 1sm Butternut Squash, peeled,
  • -seeded & cut in 1/" chunks
  • 1sm Egg Plant, cut in 1/" chunk
  • 2 Carrots, peeled, cut in 1/"
  • -chunks
  • 1 Ripe Tomato, cut in half,
  • -remove seeds and cut in /"
  • -slices
  • 1md Zucchini, washed & cut in
  • -1/" chunks
  • 1cn Chick Peas
-------------COUS COUS------------------
  • 1/4ts Pepper
  • 1/4ts Salt
  • 1/3 Stick of Unsalted Butter
  • 2c Instant Cous Cous
  • 4oz Dried Figs, cut in /" piece

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