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Cous Cous with Lamb

Recipe By:
Serving Size: 4 Preparation Time :0:00
Categories : Lamb Vegetables Garlic Greek


1 1/2 pounds Lean Lamb -- cut in 1/" chunks
1small Butternut Squash, peeled
5 Garlic Cloves --peeled
& cut in 1/" chunks
1 Piece of Fresh Ginger --cut
1 small Egg Plant -- cut in 1/" chunk the same size as the
2 Carrots, peeled --cut in 1/"
2 teaspoons Cummin
1 Ripe Tomato, cut in half
2 teaspoons Salt
seeds and cut in /"
2 tablespoons Tomato Paste
2 tablespoons Herresse Sauce
1 medium Zucchini --washed & cut in
1 large Onion --peeled and sliced chunks
1 1/2 pounds White Turnips --peeled and
1 can Chick Peas --cut in 1/ cubes or c
1/4 teaspoon Pepper
2 cups Instant Cous Cous
1/4 teaspoon Salt
4 ounces Dried Figs --cut in /" piece
1/3 Stick of Unsalted Butter


Cover lamb with cold water and bring to a boil, drain in colander and rinse with cold water. Put lamb in a large dutch oven and add 3 cups of water.

Puree garlic and ginger together in a blender to make a paste. Add to lamb along with the cummin, salt and tomato paste. Bring to a boil and boil gently covered for 45 minutes. Add all the vegetables except the last 3 ingredients. Bring to a boil and simmer for 15 minutes. Add the last 3 ingredients and liquid. Bring to a boil for 15 more minutes (gently). Set aside.

>>>>> Cous Cous <<<<<
Bring 1-3/4 cups of water to a boil in a large sauce pan. Add pepper and salt, melted butter and cous cous. Stir to coat well. Stir in figs and add seasoned water, stir well. Cover and let stand for 10 minutes. Put in 4 individual dishes. Make a well in the center of cous cous and fill with meat and vegetables.

Source: "The Yankee Kitchen" 04-05-93 (#1) [Esther]

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