Today's Tip
To prevent burning saucepan when boiling milk, sprinkle bottom of the pan with granulated sugar. Let it get hot, then pour in the milk. It also keeps milk from boiling over More Tips





Detailed, Step by Step Instructions and Explanations. Fully Illustrated. Both US and Metric Measurements. Nutrition Facts. Preparation Time. Cooking Time. Waiting Time. All Recipes Tried and True. Get Your Fill of the Platinum Pumpkin Cheesecake Recipes Collection.









The Internet's Most Comprehensive Recipes Collection

Buy Now!                                    







Lamb and Sausage Couscous

Recipe By:
Serving Size: 8 Preparation Time :0:00
Categories: Lamb Sausages

Ingredients:

3 pounds Lamb shoulder
3 tablespoons All-purpose flour -- cut into 2-in cubes
1/2 teaspoon Salt --or to taste
6 cups Low-sodium chicken broth
Freshly ground black pepper
Water
1 tablespoon Olive oil
1 teaspoon Cayenne pepper
1 medium Onion --quartered
1 tablespoon Ground cumin
4 medium Carrots --peeled
6 Spicy sausages --and cut into 1/2-in
2 Celery stalks
2 medium Zucchini --cut into 4 pieces
1/4 cup Tomato paste
1 1/2 cups Couscous


Preparation:

Preheat oven to 325f. Pat the meat dry and sprinkle with salt and pepper as desired. Heat the oil in a large covered casserole or Dutch oven over high heat on top of the stove. Add the meat, without crowding, in batches if necessary, and brown well on all sides. Remove pieces to a plate as they are done and reserve. Repeat until all meat is browned. Do not pour off fat. Replace the casserole over medium heat. Add the onion, carrots, celery and tomato paste. Cook, stirring occasionally, 5 minutes. Use your spoon to loosen and dissolve the brown bits stuck to the bottom of the casserole.

Add flour and cook, stirring, an additional minute. Add wine, meat (and any juices on the plate), stock, cayenne and cumin. Cover, bring to a boil and place in the oven for 1 1/4 hours, or until meat is tender. Meanwhile, combine sausage and zucchini in an ovenproof dish, cover and place in the oven until sausages are cooked, about 20 minutes. Follow directions on the back of the box and cook the couscous. Remove stewed lamb and the sausage/ vegetable mixture from the oven. Using a slotted spoon, remove the meat from the sauce and place it in a serving bowl. Pour off and discard any excess fat from the sausages and add sausages and vegetables to the lamb.

Pour the thin gravy through a fine strainer into the serving bowl and discard the vegetables and spices that remain in the strainer. To serve, place the couscous in another serving dish. Pour the broth into a pitcher or soup tureen. Encourage guests to place couscous in their soup bowl, top with the meat and vegetables and moisten with soup.

MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK













         ©2007-2017 PlatinumRecipesCollection.com All rights Reserved.