Update my dinner status, I'm making this tonight.
1 chef marked this recipe as Favorite
Servings: 8 servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
In a saucepan cover chickpeas with water and cook, covered, until tender. Drain, cool and remove skins. In bottom of a couscousi, pre heat 5 tablespoons of butter and oil over high heat until hot, add lamb, salt and spices, onions, herb sprigs and tomatoes and simmer, covered, stirring occasionally for 10 minutes. Add 3 quarts water and chickpeas and simmer, covered, 1 1/2 hours. Cut meat into chunks, discarding bones. Add carrots, turnips and quince to lamb broth and simmer 30 minutes. Meanwhile, in a separate saucepan cover squash with broth from lamb stew and simmer until tender. To lamb broth add zucchini, chili pepper, and raisins. Top with colander containing couscous, cover and steam 20 minutes. Dot couscous with remaining butter during last 5 minutes of steaming. To serve, spoon couscous onto serving dish and toss with Smen or butter. Spread out to form a large well in center. With a slotted spoon transfer meat and vegetables into well. Add drained squash. Strain broth, correct seasoning and moisten couscous and vegetables with broth. This recipe yields 8 to 10 servings. Recipe Source: TASTE with David Rosengarten From the TV FOOD NETWORK - (Show # TS-4670 broadcast 05-15-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 05-23-1998 Recipe by: David Rosengarten Converted by MM_Buster v2.0l.
