Cous cous with lamb

Yield: 4 servings

Measure Ingredient
1½ pounds Lean Lamb, cut in 1/\" chunks
5 \N Garlic Cloves, peeled
1 \N Piece of Fresh Ginger, cut into the same size as the garlic
2 teaspoons Cummin
2 teaspoons Salt
2 tablespoons Tomato Paste
2 tablespoons Herresse Sauce
1 large Onion, peeled and sliced
1½ pounds White Turnips, peeled and cut in 1/ cubes or chunks
¼ teaspoon Pepper
¼ teaspoon Salt
⅓ \N Stick of Unsalted Butter
1 small Butternut Squash, peeled, seeded & cut in 1/\" chunks
1 small Egg Plant, cut in 1/\" chunk
2 \N Carrots, peeled, cut in 1/\" chunks
1 \N Ripe Tomato, cut in half, remove seeds and cut in /\" slices
1 medium Zucchini, washed & cut in 1/\" chunks
1 can Chick Peas
2 cups Instant Cous Cous
4 ounces 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 1-¾ 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" 04-05-93 (#1) [Esther]

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