LAMB COUSCOUS

 

You might encounter this type of sweet/savory dish all over north-west Africa, where it is as likely to be made with goat or camel meat as with lamb. The vegetables will be whatever is available. Try it over plain couscous or with the fancier version below.

 

STEW

2 lbs lamb, cut into small chunks

a few tblsp of olive oil

2 onions, chopped

3 cloves garlic, thinly sliced

3 - 4 turnips, peeled and chopped

4 carrots, sliced

3 small potatoes, quartered

1 cup cabbage, coarsely chopped

1 - 2 winter squash, peeled and chopped, or 1 cup pumpkin, chopped

2 medium tomatoes

 

COUSCOUS

2 lbs dry couscous grain

1 cup dates, pitted and chopped

½ cup raisins

8 oz chickpeas, pre-cooked

¼ cup butter or olive oil

 

In a large stew pot that has a tight-fitting lid, brown the meat by stirring quickly in hot oil or butter. Reduce heat and sauté the onions and garlic until golden. Add vegetables, stirring for 2 - 3 minutes. Cover with about 2 cups water, put the lid on the pot, and simmer until vegetables are tender and meat is cooked. Mix the dates, raisins, and chickpeas into the dry couscous, and steam. Serve by ladling the stew over couscous on individual plates.

 

Serves 6 - 8.

 

country : Mauritania

course : meat dish

 

source : The Africa News Cookbook : African Cooking for Western Kitchens / edited by Tami Hultman