Couscous with Lamb Stew

Couscous with Lamb Stew
Photo by www.epicurious.com

Ingredients

  • 2 10-oz boxes quick-cooking couscous
  • 1 bay leaf (not California)
  • 2 tablespoons unsalted butter
  • 8 large tomatoes (4 1/2 lb)
  • 4 turnips
  • 4 carrots
  • 1 teaspoon salt
  • + 20 more ingredients
    • 1 ½ pounds zucchini
    • 2 pounds boneless lamb shoulder, trimmed
    • 1 tablespoon crushed dried rose petals (pesticide-free)
    • ½ teaspoon dried rosemary
    • 3 red or green bell peppers
    • 4 cups water
    • 1 pound pumpkin or butternut squash
    • 1 saffron threads
    • 2 tablespoons tomato paste
    • ¼ cup olive oil
    • ½ teaspoon paprika
    • 1 teaspoon dried oregano
    • 1 teaspoon black pepper
    • 1 teaspoon dried thyme
    • 1 fresh habanero or cayenne chile
    • ½ teaspoon cayenne
    • 4 cups canned tomato juice
    • 1 19-oz can chickpeas
    • 3 large onions
    • 1 teaspoon salt

Pat lamb dry. Heat oil in a 7- to 8-quart heavy pot over moderately high heat until hot but not smoking, then brown lamb in 3 batches, transferring to a bowl. Add onions to pot and cook, stirring occasionally, until golden, about 10 minutes. Stir in lamb with any juices that have accumulated in b...

View full recipe at Epicurious

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