This recipe can be made the same day of serving, or it can be made the day before and reheated.
1. Preheat oven to 300 degrees
2. In 6 Qt Dutch Oven, add onions, garlic and olive oil. Cook over medium heat till onions are translucent, about five minutes. Stir frequently and don't allow onions to brown. Remove from heat and toss onions and garlic with spices, salt, herbs and lime. Pour in the coconut milk and tomatoes (when combined, all these ingredients make the braising liquid). Lay roast in center of mixture. Spoon some braising liquid over roast. Cover and braise in oven for two hours. Uncover and turn roast over. Cover and braise in oven for one hour more. Remove cover and braise up to two hours longer, checking about every hour to determine if meat is fork tender. When fork tender, remove from oven.
3. Place the carrots in cooking pot with 1.5 inches water, bring to boil and lower heat to simmer for 5 minutes. Add the squash and simmer till squash becomes tender, but not mushy; about 10 minutes. When ready, drain vegetables and leave uncovered on counter for five minutes to steam off all the water in bottom of pan. Set aside and keep warm if serving same day. If making a day ahead, put it in fridge and cover after cooling. Cold vegetables can be heated in microwave for 3 - 4 minutes to finish the recipe the following day.
4. When roast is done, remove it to a shallow baking dish. Reserve the braising liquid for stewing vegetables and making the glaze. Keep warm if serving same day. If making a day ahead, at this point it can be cooled in the fridge, covered with foil, and finished before serving the following day. The next day the roast should be covered with foil and heated slowly for 30 minutes at 275 degrees before the glaze is applied. Whether serving same day, or making a day ahead, proceed to finish the roast as follows in instruction No. 6.
5. Bring the braising liquid to a boil. Lower heat to medium and simmer till reduced about 1/3. Stir frequently. This will take about 15 minutes and the liquid should become like a light syrup. Add the sugar and chickpeas. Heat through and add the tomatoes and squash. Keep hot till serving.
6. Finish the Roast: For the Glaze, in a small bowl or measuring cup, mix honey with a 1/4 cup of the braising liquid; stir till honey is incorporated. Remove foil from roast, which should be in an open baking dish. Spoon 1/3 of the glaze over the roast, and place in middle of oven (or lower) with broiler adjusted to low setting. After 5 minutes, remove it from the oven and repeat applying 1/3 of the glaze. Follow this same procedure one more time. After 15 minutes the roast should be mahogany colored. (Be sure it does not burn - some broilers provide very intense heat on lowest setting, and it may be easy, even when positioned low in the oven, to brown it too fast and too much.)
7. Make the couscous according to directions on package - takes about 7 minutes.
8. To serve slice the meat into serving size chunks and serve on plates with a mound of couscous and the vegetable stew along side.
It seems complicated at first, but once you try it is will seem easy. And it is worth the effort.
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|Serving Size: 1 Serving (352g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 384 (60%)|
|Amt Per Serving||% DV|
|Total Fat 42.6g||57 %|
|Saturated Fat 16.7g||84 %|
|Monounsaturated Fat 18.7g|
|Polyunsanturated Fat 1.8g|
|Cholesterol 149.7mg||46 %|
|Sodium 411.2mg||14 %|
|Potassium 889.8mg||23 %|
|Total Carbohydrate 17.5g||5 %|
|Dietary Fiber 1.8g||7 %|
|Sugars, other 15.7g|
|Protein 45g||64 %|
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Calories per serving: 639
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