Couscous with Lamb & Vegetables

Couscous with Lamb & Vegetables
Photo by Ben Fink

Ingredients

  • 3 Tbs. olive oil
  • 2 Tbs. unsalted butter
  • ¼ medium white cabbage, cut into 1-inch pieces (4 cups)
  • 4 small zucchini (12 oz. total), halved lengthwise and cut in 1-inch pieces
  • ½ tsp. ground coriander
  • 1 tsp. ground cumin
  • 1 large red bell pepper, cored, seeded, and cut in 1-inch pieces
  • + 41 more ingredients
    • ½ cup extra-virgin olive oil
    • 2 tsp. ground cumin
    • 3 Tbs. extra-virgin olive oil
    • Kosher salt to taste (about 1 tsp.)
    • 2 large onions, thinly sliced
    • ½ tsp. ground cinnamon; more as needed
    • 1 Tbs. ground coriander
    • 2 large onions, thinly sliced
    • 6 medium cloves garlic, crushed and coarsely chopped
    • 2 tsp. freshly ground black pepper
    • ¼ tsp. freshly ground black pepper
    • 1-½ lb. (4 cups) couscous
    • 2 roasted (or grilled) red bell peppers, skinned, stemmed, and seeded
    • 1 Tbs. ground ginger
    • 2 small turnips (or 2 parsnips), peeled and cut in large dice
    • 2 tsp. freshly cracked black pepper; more for the shanks
    • 2 tsp. kosher salt ; more for the shanks
    • 1 large sweet potato (8 oz.), peeled and cut in 1-inch chunks
    • 2 tsp. kosher salt
    • 2 tomatoes, cut in large dice
    • 1 Tbs. paprika
    • ½ tsp. ground turmeric
    • Large pinch saffron (about 30 threads), crushed or pulverized
    • 2 Tbs. granulated sugar
    • 2 cups flour mixed with 2 cups water, to seal the pot
    • 1 bay leaf
    • 8 baby carrots, peeled (or 2 small carrots, peeled and cut in 1-inch pieces)
    • 2 cloves garlic
    • 1 lb. winter squash, peeled, seeded, and cut in 1-inch chunks
    • One 15-oz. can chickpeas, drained
    • 10 sprigs each of fresh cilantro and flat-leaf parsley, tied with kitchen twine
    • ½ cup golden raisins
    • 2 tsp. ground cinnamon
    • ½ cup olive oil, plus 3 Tbs. for sautéing
    • 1 cup golden raisins
    • 1 stick cinnamon
    • Large pinch saffron (about 30 threads or ½ tsp., lightly packed)
    • 5 dried red chiles, soaked in hot water for 20 min., drained, stemmed, and seeded (reserve the seeds)
    • ½ tsp. kosher salt
    • 6 baby eggplant (or ½ medium globe eggplant), cut in 1-inch pieces (about 3 cups)
    • 3 lb. lamb shanks (2 or 3 shanks)

In a large bowl, combine 1/2 cup of the olive oil with the onions, spices, salt, and garlic; mix well. Heat the remaining 3 Tbs. olive oil in a stockpot over medium-high heat. Season the shanks with salt and pepper and brown them on all sides (in batches, if necessary). Reduce the heat to medium...

View full recipe at Fine Cooking

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