Great Garlic Recipes/1997

Spicy-Sweet Lamb Tagine with Saffron Couscous
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
6 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
1 tablespoon olive oil 2 pounds boneless lamb shoulder or leg, cut into 1-1/2 to 2-inch cubes 3 medium onions, cut into eighths
4 cloves garlic, minced 2 teaspoons ground ginger 2 teaspoons ground cinnamon
1 teaspoon black pepper 1 can (16 ounces) diced tomatoes, undrained 2 cups water
1 can (15 ounces) chick-peas, drained 1 cup chopped pitted prunes 1/2 teaspoon salt
1 small butternut squash, peeled, seeded and cut into 1-inch pieces 1 medium zucchini, halved and cut into 1-inch pieces Saffron Couscous
1/4 cup chopped fresh cilantro or fresh parsley SAFFRON COUSCOUS: 2-1/4 cups water 1 tablespoon margarine or butter
1/4 teaspoon salt 1/4 teaspoon saffron threads, crushed or dash powdered saffron 10 ounces (1-1/2 cups) quick-cooking couscous



1 Heat oil in Dutch oven over high heat. Add lamb in single layer. Cook, stirring occasionally, 7 to 10 minutes or until lamb is browned. Add onions, garlic, ginger, cinnamon and pepper; stir 30 seconds or until spices are fragrant. Add tomatoes and water.
2 Scrape any browned bits from bottom of pan. Cover and bring to a boil. Reduce heat to medium-low and simmer 1 hour.
3 Remove 1 cup liquid from lamb mixture and place in medium saucepan. Continue simmering lamb, covered, 30 minutes, adding additional water, if needed. Add chick-peas, prunes and salt; simmer 20 minutes or until lamb is tender. Uncover and simmer until liquid is slightly thickened.
4 Add butternut squash to reserved liquid in medium saucepan. Cover and bring to a boil over high heat. Reduce heat to medium-low and simmer 20 minutes or until squash is tender. Add zucchini to butternut squash and simmer 10 to 15 minutes or until zucchini is tender. Set aside; cover to keep warm.
5 Prepare Saffron Couscous. Place on large serving platter. Form well in center of couscous. Spoon lamb stew in center; top with vegetables. Sprinkle with cilantro.
SAFFRON COUSCOUS: Combine water, margarine, salt and saffron in medium saucepan. Bring to a boil over high heat. Stir in couscous. Cover; remove from heat. Let stand 5 minutes or until liquid is absorbed. Fluff couscous with fork.

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