i
n g r e d i e n t s :
- 3
tablespoons canola oil
- 1 cup water
- 1 large onion, chopped
- 1 pound lamb cut into 2 inch cakes
- 4 tomatoes, chopped
- 1 cup chick peas
- 2 carrots, cut into small chunks
- 2 zucchini, cut into small chunks
- 4 New Potatoes
- 2 garlic cloves
- 1 teaspoon ground fennel
- 1 teaspoon ground ginger
- ½ teaspoon Chile sauce
- 1-¼ cup Couscous
- Salt, pepper
p
r e p a r a t i o n :
- Sauté
the onion in 2 tablespoons of oil for 4 to 5 minutes until softened.
- Add
the lamb and pan fry over a moderate heat until entirely brown.
- Puree
the tomatoes, garlic, ginger, and chili sauce in a food processor
(or blender) to a smooth paste.
- Pour
the paste over the meat, add chick peas and 1 cup water, bring
to a boil.
- Season
with salt and pepper. Reduce heat, cover and simmer for 45 minutes.
- Steam
couscous separately, for 5-10 minutes, until no longer grainy
- Place
couscous in a large bowl and stir in the remaining oil and about
3-½ cups water, rubbing the couscous though your fingers
to separate the grains. Set aside for about 15 minutes.
- Add
the carrots, zucchini and potatoes to the stew and cook for another
15-20 minutes.
- Place couscous on a large serving plate, making a dent in the
center. Spoon the lamb stew over the top.
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