| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Moroccan |
Lamb, African, Meats |
6 |
Servings |
INGREDIENTS
| 1/2 |
c |
Dried chickpeas |
| 3 1/2 |
c |
Water |
| 1/2 |
c |
Raisins |
| 1/2 |
c |
Dry sherry |
| 3 |
lb |
Boneless lamb in 1" cubes |
| 1 |
c |
Orange juice |
| 4 |
|
Garlic cloves, minced |
| 1/2 |
c |
Olive oil |
| 1 |
md |
Onion, chopped |
| 1 |
|
Carrot, chopped |
| 2 |
|
Zucchini, coarsely diced |
| 1 |
ts |
Coriander |
| 1 |
ts |
Cumin |
| 1 |
ts |
Cinnamon |
| 1/4 |
ts |
Cloves |
| 1/2 |
ts |
Pepper |
| 1/4 |
ts |
Cayenne |
| 1/2 |
c |
Blanched almonds, sliced |
| 1/2 |
c |
Dry red wine |
| 18 |
oz |
Can tomatoes, chopped & juice |
| 1 |
lb |
Couscous, millet or kasha |
| 2 |
tb |
Olive oil |
INSTRUCTIONS
Soak overnight:-the chickpeas in water the raisins in the sherry the lamb
in orange juice with garlic Simmer the chickpeas until tender, about 1 hr.
In a heavy kettle heat oil and brown lamb. Add vegetables and cook about 5
minutes. Add spices, almonds, wine, tomatoes and drained chickpeas and
simmer about 1/2 hr. Add raisins and sherry.
Serve over couscous, millet or kasha [buckwheat groats]. Submitted By JIM
WELLER On 02-21-95 (2007)
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