Lamb and Vegetable Couscous Recipe at MyDish

Lamb and Vegetable Couscous

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Method

  • 1. Place the lamb, sliced onions, ginger and saffron in a Dutch pot. Cover and cook over low heat for one and a half hours.

  • 2. Add the carrots, quartered onions, turnips, salt and pepper. Cover and simmer for another 10-15 minutes.

  • 3. Add squashes, celery and chickpeas. Cover and simmer for another 10 minutes. Watch the vegetables carefully to make sure they do not lose their colour or get too soft. Remove them as they are cooked.

  • 4. Place the couscous in a mound on a large serving dish. If the couscous seems dry, moisten with about 1/3 cup of the stewing liquid and mix lightly.

  • 5. Arrange the lamb and vegetables on top. Sprinkle with cilantro.

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    Ingredients

    • 1 Kilo Lamb shoulder trimmed of fat and cut into cubes
    • 2 onions sliced
    • 2 onions quartered
    • ½ tsp ginger
    • ½ tsp saffron
    • 450g carrots sliced into lage cubes
    • 3 small turnips peeled and quartered
    • 1½ tsp salt
    • 1 tsp ground pepper
    • 450g squash peeled and cut into cubes
    • 230g small yellow squash cut in ½ length-wise
    • 230g courgettes cut in ½ length-wise and quartered
    • 1can chickpeas drained and rinsed
    • 2 sticks of celery sliced
    • 1 tsp vegetable oil
    • 550g instant couscous
    • 2 tbls cilantro chopped
    • ½ tsp cinnamon
    • 2 tsps sugar

    By Views 1748  Added Sun May 18 2008


    A typical Moroccan dish of couscous served with spices, vegetables and meat.

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