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  Cous Cous With Lamb
  Category: Misc
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 233
Ingredients:

MMMMMLAMB

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 tsp Cummin
2 tsp Salt
2 tbsp Tomato Paste
2 tbsp Herresse Sauce
1 large Onion, peeled and sliced
1 1/2 lb White Turnips, peeled and cut in 1/ cubes or chunks
1 small Butternut Squash, peeled, seeded & cut in 1/" chunks
1 small 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
1 medium Zucchini, washed & cut in 1/" chunks
1 can Chick Peas

MMMMMCOUS COUS

1/4 tsp Pepper
1/4 tsp Salt
1/3 Stick of Unsalted Butter
2 cup Instant Cous Cous
4 oz Dried Figs, cut in /" piece
Instructions:
>>>>> 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.

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