Lamb-and-sausage couscous
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Lamb-and-sausage couscous
Last updated 6/12/2012 1:21:41 AM. Recipe ID 53992. Report a problem with this recipe.
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      Title: Lamb-and-sausage couscous
 Categories: Main dish
      Yield: 8 Servings
      3 lb Lamb shoulder
           - cut into 2-in cubes
    1/2 ts Salt; or to taste
           Freshly ground black pepper
      1 tb Olive oil
      1 md Onion; quartered
      4 md Carrots; peeled
           -and cut into 1/2-in rounds
      2    Celery stalks
           - cut into 4 pieces
    1/4 c  Tomato paste
      3 tb All-purpose flour
      1 c  Dry white wine
      6 c  Low-sodium chicken broth
           -=OR=- Water
      1 ts Cayenne pepper
      1 tb Ground cumin
      6    Spicy sausages
           - preferably merguez-style
      2 md Zucchini
           - cut into rounds 1-in thick
  1 1/2 c  Couscous
  PREHEAT OVEN TO 325F. Pat the meat dry and sprinkle with salt and
  pepper as desired. Heat the oil in a large covered casserole or Dutch
  oven over high heat on top of the stove. Add the meat, without
  crowding, in batches if necessary, and brown well on all sides.
  Remove pieces to a plate as they are done and reserve. Repeat until
  all meat is browned. Do not pour off fat. Replace the casserole over
  medium heat. Add the onion, carrots, celery and tomato paste. Cook,
  stirring occasionally, 5 minutes. Use your spoon to loosen and
  dissolve the brown bits stuck to the bottom of the casserole. Add
  flour and cook, stirring, an additional minute. Add wine, meat (and
  any juices on the plate), stock, cayenne and cumin. Cover, bring to a
  boil and place in the oven for 1 1/4 hours, or until meat is tender.
  Meanwhile, combine sausage and zucchini in an ovenproof dish, cover
  and place in the oven until sausages are cooked, about 20 minutes.
  Follow directions on the back of the box and cook the couscous.
  Remove stewed lamb and the sausage/ vegetable mixture from the oven.
  Using a slotted spoon, remove the meat from the sauce and place it in
  a serving bowl. Pour off and discard any excess fat from the sausages
  and add sausages and vegetables to the lamb. Pour the thin gravy
  through a fine strainer into the serving bowl and discard the
  vegetables and spices that remain in the strainer. To serve, place
  the couscous in another serving dish. Pour the broth into a pitcher
  or soup tureen. Encourage guests to place couscous in their soup
  bowl, top with the meat and vegetables and moisten with soup.

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Recipe ID 53992 (Apr 03, 2005)

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