Lamb Couscous

* Exported from MasterCook *

LAMB COUSCOUS

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Meats

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 lb 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 tb Chopped Mint
1 tb Chives
1 tb Parsley
1 tb 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 oz 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



- - - - - - - - - - - - - - - - - -