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Lamb-and-sausage Couscous

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CATEGORY CUISINE TAG YIELD
Meats Dutch Main dish 8 Servings

INGREDIENTS

3 lb Lamb shoulder
cut into 2-in cubes
1/2 t Salt, or to taste
Freshly ground black pepper
1 T Olive oil
1 Onion, quartered
4 Carrots, peeled
and cut into 1/2-in
rounds
2 Celery stalks
cut into 4 pieces
1/4 c Tomato paste
3 T All-purpose flour
1 c Dry white wine
6 c Low-sodium chicken broth
=OR=- Water
1 t Cayenne pepper
1 T Ground cumin
6 Spicy sausages
preferably merguez-style
2 Zucchini
cut into rounds 1-in
thick
1 1/2 c Couscous

INSTRUCTIONS

PREHEAT OVEN TO 325F. Pat the meat dry and sprinkle with salt and
pepper as desired. Heat the oil in a large covered casserole or Dutch
oven over high heat on top of the stove. Add the meat, without
crowding, in batches if necessary, and brown well on all sides.  Remove
pieces to a plate as they are done and reserve. Repeat until  all meat
is browned. Do not pour off fat. Replace the casserole over  medium
heat. Add the onion, carrots, celery and tomato paste. Cook,  stirring
occasionally, 5 minutes. Use your spoon to loosen and  dissolve the
brown bits stuck to the bottom of the casserole. Add  flour and cook,
stirring, an additional minute. Add wine, meat (and  any juices on the
plate), stock, cayenne and cumin. Cover, bring to a  boil and place in
the oven for 1 1/4 hours, or until meat is tender.  Meanwhile, combine
sausage and zucchini in an ovenproof dish, cover  and place in the oven
until sausages are cooked, about 20 minutes.  Follow directions on the
back of the box and cook the couscous.  Remove stewed lamb and the
sausage/ vegetable mixture from the oven.  Using a slotted spoon,
remove the meat from the sauce and place it in  a serving bowl. Pour
off and discard any excess fat from the sausages  and add sausages and
vegetables to the lamb. Pour the thin gravy  through a fine strainer
into the serving bowl and discard the  vegetables and spices that
remain in the strainer. To serve, place  the couscous in another
serving dish. Pour the broth into a pitcher  or soup tureen. Encourage
guests to place couscous in their soup  bowl, top with the meat and
vegetables and moisten with soup.  From Gemini's MASSIVE MealMaster
collection at www.synapse.com/~gemini

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