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Cous Cous with Lamb
Ingredients
| 750 g | lean lamb, cut into chunks |
| 300 g | cous cous |
| 30 g | butter, melted |
| 4 clove(s) | garlic, minced |
| 2 tbsp | tomato paste |
| 1 large | onion, finely chopped |
| 300 g | white turnips, peeled and cut into chunks |
| 1 small | butternut squash, peeled, seeded, cut into chunks |
| 1 medium | eggplant, cut into chunks |
| 2 | carrots, peeled, chopped |
| 1 medium | zucchini, cut into chunks |
| salt and pepper, to taste |
Method
Preparation time: ca. 30 min / Grade of difficulty: easy / Calories per portion: n/a
Preparing the lamb:
Put lamb chunks in a large pot and cover with cold water. Bring to a boil, then drain and rinse with cold water.
Put lamb in a large dutch oven and add 600 ml of water.
Process minced garlic and tomato paste in a blender to make a paste; add to lamb.
Bring to a boil and boil, covered, for 45 minutes. Add all the vegetables and simmer for 15 minutes, or until vegetables are tender.
Cous Cous:
Bring 750 ml of water to a boil in a large sauce pan. Add melted butter and cous cous. Stir well. Cover and let stand for 10 minutes.
To serve: Put cous cous in four individual dishes. Make a well in the center and fill with meat and vegetables.
Put lamb chunks in a large pot and cover with cold water. Bring to a boil, then drain and rinse with cold water.
Put lamb in a large dutch oven and add 600 ml of water.
Process minced garlic and tomato paste in a blender to make a paste; add to lamb.
Bring to a boil and boil, covered, for 45 minutes. Add all the vegetables and simmer for 15 minutes, or until vegetables are tender.
Cous Cous:
Bring 750 ml of water to a boil in a large sauce pan. Add melted butter and cous cous. Stir well. Cover and let stand for 10 minutes.
To serve: Put cous cous in four individual dishes. Make a well in the center and fill with meat and vegetables.
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foodie
23/04/2009 15:25 o'clock