| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats |
|
Couscous, Morocco |
6 |
Servings |
INGREDIENTS
| 1/4 |
c |
Vegetable oil |
| 1 |
lb |
Boneless lamb; cut in 6 pieces |
| 1 |
ts |
Salt; or to taste |
| 1 |
ts |
Black pepper |
| 1/2 |
ts |
Turmeric |
| 2 |
c |
Water |
| 1 |
c |
Dried chick peas; soaked overnight, drained and skins peeled off |
| 2 |
lb |
Large onions; cut in long slices |
| 1 |
c |
White raisins |
| 1 |
lb |
Couscous |
INSTRUCTIONS
Put the oil and lamb in the bottom of the couscousier and stir fry over
moderate heat for 5 minutes. Add the salt, pepper, turmeric and water.
Bring to a boil and simmer for 30 minutes. Add the chick peas, onions and
raisins and cook over low heat for 15 minutes.
At this time, prepare the couscous in the traditional manner rinsing and
steaming twice in the top of the couscousier while the stew cooks in the
bottom. Total cooking time for both the pasta and stew is 1 hour.
To serve, put the pasta in a large bowl and level it slightly. Sprinkle
about 1/2 cup of the sauce over it. Do not overdo it as it will make the
pasta soggy. Toss well to mix. Excess sauce can be served separately.
Put the lamb pieces in the center of the pasta and arrange the onions,
raisins, and chick peas over everything.
Recipe by: Copeland Marks
Posted to recipelu-digest by SatinsBack <SatinsBack@aol.com> on Feb 27,
1998
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