Moroccan lamb stew

6 servings

Ingredients

Quantity Ingredient
2 tablespoons Olive oil
1½ pounds Lamb; boneless, lean, & cut
. into 1-inch cubes
1 large Onion; sliced
2 cloves Garlic; minced
4 mediums Carrots; sliced
2 cups Tomatoes; crushed, canned
1 teaspoon Ground coriander
½ teaspoon Saffron threads (opt)
¼ teaspoon Cayenne pepper
1 medium Zucchini; **
1 medium Yellow squash; **
1 cup Garbanzo beans; canned,
. drained
1 cup Couscous
¼ cup Currants
¼ teaspoon Ground cinnamon
½ teaspoon Ground turmeric
1½ cup Beef broth; boiling hot

Directions

Heat 1 Tbsp oil in a heavy saucepan over medium-high heat. Brown the lamb remove and set aside. Heat the remaining oil and add the onions. Saute until translucent, about 5 minutes. Add garlic and cook, stirring 1 minute more.

Mix in the carrots, tomatoes, coriander, saffron and cayenne pepper.

Bring to boil over high heat; reduce the heat to low; stir in the lamb. Cover, simmer for 25 minutes.

Stir in the zucchini, yellow squash and the garbanzo beans and simmer an additional 10 minutes. Taste and adjust the seasonings.

In a bowl, combine the couscous, currants, cinnamon and turmeric.

Pour the broth over this mixture; stir and let stand, covered, 10 minutes or until the liquid is absorbed and the couscous is tender.

Mound the couscous in the center of the serving dish, arrange the lamb and vegetables around it and pour the stew liquid over it all.

Nutritional information: per serving: 425 calories, 13g fat, 513mg sodium, 45g carbohydrates, 72mg cholesterol ** Fort Worth Star Telegram - Food section - 7 June 1995 ** Posted by The WEE Scot -- Paul MacGregor Submitted By PAUL MACGREGOR On 06-14-95

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