Yield: 6 Servings
|1 pounds||Bonless lamb; cut into 6 pieces|
|¼ cup||Vegetable oil|
|1 teaspoon||Salt; or to taste|
|1 teaspoon||Black pepper|
|1 medium||(1 cup) onion; cut into long slices (approx. 1 cup)|
|3 \N||Whole tomato; peeled, sliced (about 1 pounds) 4 cups|
|1 pounds||Carrot; quartered and cored|
|1 pounds||White turnip; peeled, quartered|
|1 pounds||Cabbage; cut in 6 pieces|
|½ cup||Dried chick peas; soaked overnight in water and drained|
|1 pounds||Zucchini; cut in 2\" cubes|
|1 pounds||Butternut squash; unpeeld cut in 6 pieces|
|10 \N||Sprigs flat-leaf parsley; tied in a bundle|
|1 small||Fresh hot green chili; or to taste|
|1 pounds||Couscous; steamed in traditional method|
Put the lamb, oil, salt, pepper and turmeric in the bottom of the couscousier and stir fry over moderate heat for 5 minutes. Add the onion, tomatoes, and water and bring to a boil. Simmer for ½ hour.
Add vegetables in sequence, according to their degree of firmness. Begin with the carrot, turnip, cabbage, and chick peas, and cook for 15 minutes.
Now add the zucchini, butternut squash, parsley and chili pepper. Check to see that there is ample sauce and add 1 more cup of water. Adjust the salt and pepper. Cook until the meat and vegetables are tender, about ½ hour more.
To serve, put the cooked couscous (which should be steaded in the top of the couscousier while the stew cooks) in a large bowl and sprinkle with 1 cup of the sauce. Toss well to mix. Place the meat in the center and arrange the vegetables carefully over the meat. Put the parsley on the top of the pyramid with the chili pepper. Serve warm.
NOTES : This is the classic couscous of Morocco and is prepared all over the country. The fresh vegetable assortment can vary according to personal preference and does not necessarily have seven - there may be fewer - but with seven the variety is more interesting and flavorful.
Recipe by: Copeland Marks
Posted to recipelu-digest by SatinsBack <SatinsBack@...> on Feb 27, 1998