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Lamb Couscous |
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Print this Recipe 2 cups garbanzo beans garbanzo beans (chickpeas), cooked or 2 15-ounce cans garbanzo beans 3 pounds lamb shoulder cut in 2-inch cubes Salt and freshly ground pepper 2 tablespoons safflower oil 4 cloves garlic minced 3 onions medium, cut in eighths 4 carrots pared and cut in 1-inch chunks 2 tablespoons ginger root minced fresh 1 teaspoon cumin ground 1/4 teaspoon allspice ground 1 teaspoon coriander ground 1/4 teaspoon turmeric ground 3 cups chicken broth 1 teaspoon butter real 2 cups couscous 1 teaspoon salt Freshly ground pepper to taste 4 zucchini small, cut in 1-inch slices Cook and drain garbanzo beans, reserving cooking liquid. If using canned garbanzos, drain liquid and set aside. Sprinkle lamb lightly with salt and pepper. Heat oil in a large Dutch oven; brown lamb in 3 batches, removing one batch as another is added. Set aside. Add garlic, onions, carrots, and ginger root to pot; sauté, stirring, for 8 to 10 minutes. Return meat to pot; add spices, reserved garbanzo liquid, and enough water to cover meat halfway. Bring to boil, lower heat, and cover; simmer for 40 minutes or until meat is barely tender. Meanwhile, in a saucepan bring to boil chicken broth and butter. Add couscous and simmer 2 to 3 minutes, stirring occasionally, until liquid is absorbed. Cover tightly and remove from heat. When meat combination has simmered 40 minutes, add salt, pepper, garbanzos, and zucchini. Bring to boil again. Put couscous in a large strainer or colander with fine holes; place in Dutch oven over meat mixture. Cover tightly with foil, reduce heat, and steam for 20 minutes until vegetables are tender and couscous has absorbed flavor and moisture from the mixture below. For each serving, place a portion of the couscous in a shallow soup dish; make an indentation in the center. Spoon meat, vegetables, and sauce over couscous. Note: If you want the sauce a bit thicker, mix 1 tablespoon cornstarch with 1 tablespoon water or dry vermouth. Combine with 1/4 cup hot cooking liquid. Return mixture to Dutch oven and simmer, stirring, for 2 to 3 minutes until sauce thickens. Lamb Couscous comes from the Cook'n Deluxe collection. Click here to order this CD or download this brand-name recipe set right now! Cantonese Meatballs Cheese And Crab Pie Chicken Livers Stroganoff Chicken Scallopini Chicken Stir-Fry With Vegetables Egg And Cheese Lasagna Ginger Chicken With Vegetables Island Country-Style Ribs Italian Sausage Lamb Chops With Yogurt Lamb Couscous Lemon Chicken Milk-Poached Fish Oriental Chicken Patties Pollock-Vegetable Dinner Pork Steaks With Sesame Apples Tamari Beef Tiered Beef Cake Tuna Tacos Vegetable Stir-Fry Vegetable-Cheese Pie Venetian Liver With Onions |
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