| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
November 19 |
1 |
servings |
INGREDIENTS
| 2 |
tb |
Olive oil |
| 2 1/2 |
lb |
Lamb necks |
| 1 |
lg |
Onion; chopped coarse |
| 2 |
lg |
Garlic cloves; minced |
| 4 |
qt |
Water; (16 cups) |
| 2 |
c |
Beef broth |
| 1/2 |
c |
Dry red wine |
| 2 |
|
Parsley sprigs |
| 1 1/2 |
c |
Sliced carrot |
| 1/2 |
ts |
Dried mint; crumbled |
| 1/2 |
ts |
Crumbled dried rosemary |
| 1 |
lb |
Spinach; coarse stems |
|
|
; discarded and the |
|
|
; leaves washed |
|
|
; welland chopped |
|
|
; coarse |
| 1/2 |
c |
Couscous |
INSTRUCTIONS
In a heavy kettle heat the oil over moderately high heat until it is hot
but not smoking and in it brown the lamb necks. Add the onion and the
garlic and cook the mixture, stirring, for 10 minutes, or until the onion
is golden. Add the water, the broth, the wine, the parsley, and the carrot,
bring the liquid to a boil, skimming the froth, and simmer the mixture,
uncovered, for 2 hours. Transfer the lamb necks with tongs to a cutting
board, discard the fat and bones, and chop the meat coarse. Add the meat to
the kettle with the mint, the rosemary, and the spinach, bring the liquid
to a boil, and add the couscous. Boil the soup, stirring, for 5 minutes, or
until the couscous is tender, and season it with salt and pepper.
Makes about 11 cups, serving 6 as a main course.
Gourmet November 1991
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