Couscous with Lamb & Vegetables

Couscous with Lamb & Vegetables
Photo by Ben Fink

Ingredients

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

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

Comments


Best Wine Deals

See More Deals





Snooth Media Network