| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables, Grains |
|
Taste2 |
8 |
servings |
INGREDIENTS
| 1 |
c |
Dried chickpeas; soaked and peeled |
| 4 |
c |
Couscous -; (1 1/2 lbs) |
| 4 |
|
Lamb shanks |
| 1 |
|
Stick Butter |
| 4 |
tb |
Vegetable oil |
|
|
Salt; to taste |
| 1 |
tb |
Freshly-ground black pepper |
| 1 |
pn |
Saffron |
| 1/2 |
ts |
Tumeric |
| 1/2 |
ts |
Ginger |
| 1/4 |
ts |
Nutmeg |
| 2 |
|
Cinnamon sticks |
| 3 |
|
Onions; quartered |
| 6 |
|
Cilantro sprigs; tied together with |
| 6 |
|
Parsley sprigs |
| 6 |
|
Ripe tomatoes; peeled, seeded, |
|
|
And quartered |
| 1 |
lb |
Carrots; cut into 2" pieces |
| 1 |
lb |
Small white turnips; quartered |
| 1 |
|
Quince; peeled, cored, |
|
|
And cubed |
| 1/2 |
lb |
Butternut squash; peeled and cubed |
| 1 |
lb |
Zucchini; quartered |
| 1 |
|
Fresh hot chili pepper |
| 1 |
c |
Raisins |
|
|
Smen; aged butter or butter |
INSTRUCTIONS
In a saucepan cover chickpeas with water and cook, covered, until
tender. Drain, cool and remove skins. In bottom of a couscousi, pre
heat 5 tablespoons of butter and oil over high heat until hot, add
lamb, salt and spices, onions, herb sprigs and tomatoes and simmer,
covered, stirring occasionally for 10 minutes. Add 3 quarts water and
chickpeas and simmer, covered, 1 1/2 hours. Cut meat into chunks,
discarding bones. Add carrots, turnips and quince to lamb broth and
simmer 30 minutes. Meanwhile, in a separate saucepan cover squash
with broth from lamb stew and simmer until tender. To lamb broth add
zucchini, chili pepper, and raisins. Top with colander containing
couscous, cover and steam 20 minutes. Dot couscous with remaining
butter during last 5 minutes of steaming. To serve, spoon couscous
onto serving dish and toss with Smen or butter. Spread out to form a
large well in center. With a slotted spoon transfer meat and
vegetables into well. Add drained squash. Strain broth, correct
seasoning and moisten couscous and vegetables with broth. This recipe
yields 8 to 10 servings.
Recipe Source: TASTE with David Rosengarten From the TV FOOD NETWORK -
(Show # TS-4670 broadcast 05-15-1998) Downloaded from their Web-Site -
http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD -
jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net
05-23-1998
Recipe by: David Rosengarten
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