Cous Cous with Lamb
Cous Cous with Lamb, a lamb recipe with simple ingredients and a clear step-by-step method. Home cooking from the Soumac recipe library.
Cous Cous with Lamb
Ingredients
Lamb
- 1 1/2 lb Lean Lamb, cut in 1/” chunks
- 5 Garlic Cloves, peeled
- 1 Piece of Fresh Ginger, cut
- -into the same size as the -garlic 2 ts Cummin
- 2 ts Salt
- 2 tb Tomato Paste
- 2 tb Herresse Sauce
- 1 lg Onion, peeled and sliced
- 1 1/2 lb White Turnips, peeled and
- -cut in 1/ cubes or chunks 1 sm Butternut Squash, peeled,
- -seeded & cut in 1/” chunks 1 sm Egg Plant, cut in 1/” chunk
- 2 Carrots, peeled, cut in 1/”
Method
- -chunks 1 Ripe Tomato, cut in half, -remove seeds and cut in /” -slices 1 md Zucchini, washed & cut in -1/” chunks 1 cn Chick Peas.
Cous Cous
- 1/4 ts Pepper 1/4 ts Salt 1/3 Stick of Unsalted Butter 2 c Instant Cous Cous 4 oz Dried Figs, cut in /” piece >>>>> Lamb <<<<< 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 <<<<< 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.
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