Moroccan lamb-zucchini couscous

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

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