Yield: 6 servings
Measure | Ingredient |
---|---|
½ cup | Dried chickpeas |
3½ cup | Water |
½ cup | Raisins |
½ cup | Dry sherry |
3 pounds | Boneless lamb in 1\" cubes |
1 cup | Orange juice |
4 \N | Garlic cloves, minced |
½ cup | Olive oil |
1 medium | Onion, chopped |
1 \N | Carrot, chopped |
2 \N | Zucchini, coarsely diced |
1 teaspoon | Coriander |
1 teaspoon | Cumin |
1 teaspoon | Cinnamon |
¼ teaspoon | Cloves |
½ teaspoon | Pepper |
¼ teaspoon | Cayenne |
½ cup | Blanched almonds, sliced |
½ cup | Dry red wine |
18 ounces | Can tomatoes, chopped |
\N \N | & juice |
1 pounds | Couscous, millet or kasha |
2 tablespoons | Olive oil |
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 ½ hr. Add raisins and sherry.
Serve over couscous, millet or kasha [buckwheat groats].
Submitted By JIM WELLER On 02-21-95