| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Israeli | African, Israeli, Lamb, Meats | 6 | Servings |
INGREDIENTS
| 6 | T | Margarine |
| 3 | lb | Lamb, lean chopped |
| 2 | Onions, chopped | |
| 1 | Green Pepper, sliced | |
| 1 | Chick-peas, cooked | |
| 2 | Carrots, sliced | |
| 2 | Squash, green or yellow | |
| cubed | ||
| 2 | Tomatoes, cubed | |
| 1 | t | Ginger, powdered |
| Salt & Pepper to taste | ||
| 2 | c | Chicken broth |
| 1 | c | Kuskus *, see note below |
INSTRUCTIONS
DIRECTIONS: Melt 4 tablespoons of margarine in a heavy pot. Brown the lamb on all sides and then remove. Add the onions to the margarine, saute for 10 minutes. Add the green pepper, and saute for a few minutes. Add the chick-peas, carrots, squash and tomatoes, and sprinkle with the ginger, salt and pepper. Return the meat to to the pot. Cover and stew gently until the lamb is done. Taste for seasoning. Bring the chicken broth to a boil. Place the kuskus in a pot. Pour the boiling broth over the kuskus, stirring constantly. Cover the pot, and let it stand for 10 minutes. Add to the kuskus 2 tablespoons of margarine, and salt if needed. Put the kuskus in a strainer, and place strainer with the kuskus over the stew. Cover the pot, and keep warm until serving time. Serve the lamb stew over the kuskus. Semolina granules, available in Greek, Near Eastern and gourmet food stores. SERVES 6 From: Jewish Cooking Around The World: Gourmet And Holiday Recipes By: Hanna Goodman Posted By: S.Lefkowitz (S.S.Meine Kind)
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