Moroccan Lamb-zucchini Couscous Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
1/2 cup: Dried chickpeas,
1 tsp: Cumin,
3 1/2 cup: Water,
1 tsp: Cinnamon,
1/2 cup: Raisins,
1/4 tsp: Cloves,
1/2 cup: Dry sherry,
1/2 tsp: Pepper,
3 lbs: Boneless lamb in 1" cubes,
1/4 tsp: Cayenne,
1 cup: Orange juice,
1/2 cup: Blanched almonds, sliced
4: Garlic cloves, minced
1/2 cup: Dry red wine,
1/2 cup: Olive oil,
18 ounce: Can tomatoes, chopped
1 medium: Onion, chopped
& juice,
1: Carrot, chopped
1 lbs: Couscous, millet or kasha
2: Zucchini, coarsely diced
2 tbsp: Olive oil,
1 tsp: Coriander,
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 1/2 hr. Add raisins and sherry.
Serve over couscous, millet or kasha [buckwheat groats].
Submitted By JIM WELLER On 02-21-95
Source from luhu.jp
~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 1/2 hr. Add raisins and sherry.
Serve over couscous, millet or kasha [buckwheat groats].
Submitted By JIM WELLER On 02-21-95
Source from luhu.jp