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1.
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Soak the chickpeas overnight in four times their volume of water in a noncorrisble bowl.
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2.
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Heat the olive oil in a heavy-bottomed 5- to 7-quart pot.
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3.
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Cut the lamb into 1-inch cubes. Brown them (in batches, if necessary) on all sides over moderate heat. Transfer the meat to a warm platter.
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4.
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Reduce the temperature to low and saute the onions for 2 minutes, stirring frequently.
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5.
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Add the lamb, boiling water, lemon juice, tomatoes, cinnamon, nutmeg, bay leaf, mint, salt, and pepper. Stir, cover, and simmer the mixture vfor 20 minutes.
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6.
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Drain the chickpeas and stir them into the lamb mixture. Simmer the ingredients, covered, for 45 minutes.
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7.
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Begin this step 5 minutes before step 6 is completed. Peel the carrots and turnips. Cut the carrots into 3/4-inch long segments and the turnips into 3/4-inch cubes. When step 6 is completed, stir these ingredients into the pot containing the lamb. Simmer, covered, for 15 minutes.
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8.
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Begin this step as soon as the carrots and turnips start simmering in step 7. Put the couscous pellets in a 2- to 3-quart pan. Pour cold tap water into the pan until it reaches a depth of 1 inch above the pellets. Soak the pellets for 10 minutes.
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9.
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Pour the couscous into a sieve, discarding the water. Return the couscous to its soaking pan. Slowly strain two cups of the broth from the large pot into the couscous. Bring this mixture to a simmer. Cover, and cook for 5 minutes over low heat.
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10.
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Slice the zucchini into 3-inch cuves and the peppers into 1/4 inch-thick rings. When step 7 is completed, stir in both ingredients and simmer the mixture, covered, for 10 minutes.
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11.
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It should be time to turn off the heat under the simmering couscous pellets as soon as the zucchini-and-pepper mixture starts simmering in previous step . Fluff the pellets, cover the pan, and let it stand for 8 minutes. Then pour off any remaining liquid.
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12.
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Mound the couscous pellets in the center of a warm, large serving platter. Using a slotted spoon, remove the meat and vegetables from the pot and neatly arrange them around the mound.
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Serves 6 to 8.
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From: GREAT PEASANT DISHES OF THE WORLD by Howard Hillman ISBN 0-395-32210-3. Houghton Mifflin, Boston. 1983 Posted by: Karin Brewer, Cooking Echo, 7/92
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