Lamb Couscous Stew

Recipe Brought to you by FoodFit
This recipe serves: 4
Preparation time: 15 minutes
Cooking time: 1 hour 20 minutes

For the stew:
1 tablespoon olive oil
1 cup chopped onions
1 1/2 pounds lean lamb stew meat, cubed
1/4 teaspoon cayenne pepper
salt to taste
2 teaspoons freshly ground black pepper
1 teaspoon ground ginger
1 teaspoon turmeric
1 cup beef broth
3 medium carrots, peeled and cut into 1/2" rounds
2 medium zucchini, sliced

For the couscous:
water
2/3 cup couscous
2 teaspoons olive oil
1/3 cup cold water
pinch of salt
1/3 cup hot water

Heat 1 tablespoon of olive oil over medium heat in a large stew pot. Add
the onions and cook, stirring occasionally, until they turn translucent,
about 5 minutes. Season the lamb well with salt and black pepper. Turn the
heat to medium-high and sear the lamb cubes well on all sides. Add the
cayenne pepper, ginger and turmeric. Turn the heat to low, add the beef
broth, cover the pot and cook for 45 minutes. Remove the cover from the
stew and add the carrots and zucchini. (Add a little water if the stew is
too dry.) Cook for 20 minutes. Meanwhile, make the couscous. Place a
shallow metal colander inside a heavy-bottomed pot with a tight-fitting
lid. If the colander's holes are big enough for the couscous to fall
through, line it with a piece of dampened cheesecloth. Add an inch of
water to the pot. Bring the liquid to a simmer. In a medium-size bowl,
combine the couscous with the remaining oil and stir well. Pour the
couscous into the colander, cover and steam for 20 minutes. Remove the
colander from the pot, pour the couscous into the bowl and stir in the
cold water, breaking up all lumps with a fork. Return the mixture to the
colander, set it in the pot and steam an additional 20 minutes. Transfer
the couscous to the bowl once again, stir in the salt and hot water,
breaking up the lumps with a fork. Pour the couscous back into the
colander, cover and steam until tender, about 20 minutes. To serve, mound
the couscous in the center of warmed plates and spoon the meat and
vegetables around it.

Nutrition Facts Serving size: about 1 1/2 cups Calories 412 Total Fat 12 g
Saturated Fat 3 g Protein 41 g Total Carbohydrate 34 g Dietary Fiber 5 g
Sodium 484 mg Percent Calories from Fat 26% Percent Calories from Protein
41% Percent Calories from Carbohydrate 33%

--
Rec.food.recipes is moderated by Patricia D. Hill at .
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/