Moroccan lambzucchini couscous
6 Servings
Ingredients
| Quantity | 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 | Garlic cloves, minced | |
| ½ | cup | Olive oil |
| 1 | medium | Onion, chopped |
| 1 | Carrot, chopped | |
| 2 | 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 & juice |
| 1 | pounds | Couscous, millet or kasha |
| 2 | tablespoons | Olive oil |
Directions
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 (2007)