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Kuskus [north African]

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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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