|
1. Soak the chickpeas overnight in four times their volume of water
|
in a noncorrisble bowl.
|
|
2. Heat the olive oil in a heavy-bottomed 5- to 7-quart pot.
|
|
3. 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.
|
|
4. Reduce the temperature to low and saute the onions for 2 minutes,
|
stirring frequently.
|
|
5. 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.
|
|
6. Drain the chickpeas and stir them into the lamb mixture. Simmer
|
the ingredients, covered, for 45 minutes.
|
|
7. 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.
|
|
8. 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.
|
|
9. 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.
|
|
10. 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.
|
|
11. 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 step 10. Fluff the pellets, cover the pan, and let it
|
stand for 8 minutes. Then pour off any remaining liquid.
|
|
12. 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.
|
|
Serves 6 to 8.
|
|
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
|
|
 |
|
Gourmet Food Deals
|
Grocery Food Deals