Recipe - Lamb Couscous

1 pound Boned Shoulder of Lamb,
cubed.
2 Onions
2 Garlic Cloves, peeled and
finely chopped
1 pt Lamb or Chicken Stock
pn Saffron
1 pt Couscous
bn Spring Onions
1 Red Pepper
1 Cucumber
1 tablespoon Chopped Mint
1 tablespoon Chives
1 tablespoon Parsley
1 tablespoon Coriander
Olive Oil
Salt and Pepper

Lightly saute the meat in two tablespoons of olive oil. Remove and add the
onions, cooking them over a low heat without colouring for 10 minutes. Add
the garlic, saute for 1 minute and return the meat to the pan along with
the saffron. Pour over stock, season with salt and pepper and simmer,
uncovered, for one hour, or until the lamb is tender. You should end up
with about half the quantity of liquid. If there is more than this, remove
the meat and onions and reduce the stock over a high heat.

Add one pint of boiling water to the couscous, cover with a tea towel and
leave for 10 minutes, or until all the water is absorbed. finely chop the
spring onion, core and deseed the red pepper and top and tail the cucumber,
remove the seeds and finely dice. Fluff up the couscous with a fork, and
the chopped vegetables, 2 fl ounce of olive oil and season with salt and
pepper. Add the chopped herbs and keep warm.

To serve, ladle the lamb on top of the couscous and serve with lots of
juice.

Source: Hugo Arnold, London Evening Standard

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