Lamb and Sausage Couscous


3 pounds Lamb shoulder cut into 2-in cubes
1/2 teaspoon Salt, or to taste
Freshly ground black pepper
1 tablespoon Olive oil
1 medium Onion, quartered
4 mediums Carrots, peeled and cut into ½-in rounds
2 Celery stalks cut into 4 pieces
1/4 cup Tomato paste
3 tablespoons All-purpose flour
1 cup Dry white wine
1 teaspoon Cayenne pepper
1 tablespoon Ground cumin
6 Spicy sausages preferably merguez-style
2 mediums Zucchini cut into rounds 1-in thick
1 1/2 cups 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
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.




8.0 servings


Friday, December 10, 2010 - 1:02am


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