Cous Cous with Lamb



INGREDIENTS:

lamb:

1 1/2 lb Lean Lamb, cut in 1/" chunks

5 Garlic Cloves, peeled

1 Piece of Fresh ginger, cut
into the same size as the garlic

2 ts Cummin

2 ts salt 

2 tb tomato Paste

2 tb Herresse Sauce

1 lg onion, peeled and sliced

1 1/2 lb White Turnips, peeled and
cut in 1/ cubes or chunks

1 sm Butternut Squash, peeled,
seeded & cut in 1/" chunks

1 sm Egg Plant, cut in 1/" chunk

2 carrots, peeled, cut in 1/" chunks

1 Ripe tomato, cut in half,
remove seeds and cut in /" slices

1 md Zucchini, washed & cut in -1/" chunks

1 cn Chick Peas

Cous Cous:

1/4 ts Pepper

1/4 ts salt 

1/3 Stick of Unsalted butter 

2 c  Instant Cous Cous

4 oz Dried Figs, cut in /" piece

DIRECTIONS:

lamb:

Cover lamb with cold water and bring to a boil, drain in colander
and rinse with cold water. Put lamb in a large dutch oven and add
3 cups of water. Puree garlic and ginger together in a blender to
make a paste. Add to lamb along with the cummin, salt and tomato
paste. Bring to a boil and boil gently covered for 45 minutes.
Add all the vegetables except the last 3 ingredients. Bring to a
boil and simmer for 15 minutes. Add the last 3 ingredients and
liquid. Bring to a boil for 15 more minutes (gently). Set aside.

cous cous:

Bring 1-3/4 cups of water to a boil in a large sauce pan. Add
pepper and salt, melted butter and cous cous. Stir to coat well.
Stir in figs and add seasoned water, stir well. Cover and let
stand for 10 minutes. Put in 4 individual dishes. Make a well in
the center of cous cous and fill with meat and vegetables.



Cous Cous with Lamb