Recipe - Cous Cous With Lamb

LAMB
1 One half pound Lean Lamb, cut in 1/" chunks
5 Garlic Cloves, peeled
1 Piece of Fresh Ginger, cut
into the same size as the
garlic
2 teaspoon Cummin
2 teaspoon Salt
2 tablespoon Tomato Paste
2 tablespoon Herresse Sauce
1 lg Onion, peeled and cut or sliced up
1 One half pound White Turnips, peeled and
cut in 1/ cubes or chunks
1 small Butternut Squash, peeled,
seeded & cut in 1/" chunks
1 small Egg Plant, cut in 1/" chunk
2 Carrots, peeled, cut in 1/"
chunks
1 Ripe Tomato, cut in half,
remove seeds and cut in /"
slices
1 md Zucchini, washed & cut in
1/" chunks
1 cn Chick Peas

COUS COUS
One fourth teaspoon Pepper
One fourth teaspoon Salt
1/3 Stick of Unsalted Butter
2 cup Instant Cous Cous
4 ounce Dried Figs, cut in /" piece

Lamb

Cover lamb with cold water and bring to a boil, drain in colander and rinse
with cold water. Put lamb in a large dutch oven and add 3 cups of water.
Puree garlic and ginger together in a blender to make a paste. Add to lamb
along with the cummin, salt and tomato paste. Bring to a boil and boil
gently covered for 45 minutes. Add all the vegetables except the last 3
ingredients. Bring to a boil and simmer for 15 minutes. Add the last 3
ingredients and liquid. Bring to a boil for 15 more minutes (gently). Set
aside.

Cous Cous

Bring 1Three fourths cups of water to a boil in a large sauce pan. Add pepper and
salt, melted butter and cous cous. Stir to coat well. Stir in figs and add
seasoned water, stir well. Cover and let stand for 10 minutes. Put in 4
individual dishes. Make a well in the center of cous cous and fill with
meat and vegetables.

Source: "The Yankee Kitchen" 040593 (#1) [Esther]

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini