Mediterranean Delights
This dish recommends the traditional cooking pot of Morocco, the couscousi. It is a layered pot which allows the cook to prepare the lamb stew part, and then steam the couscous in the pot above. However, you can prepare the couscous and meat stew separately just as well.
1 cup dried chickpeas, soaked and peeled
4 cups couscous (1 1/2 pounds)
4 lamb shanks
1 stick butter
4 Tbsp vegetable oil
salt and 1 Tbsp black pepper
pinch of saffron
1/2 tsp tumeric
1/2 tsp ginger
1/4 tsp nutmeg
2 large cinnamon sticks
3 onions, quartered
6 each cilantro and parsley sprigs, tied together using its own stem
6 ripe tomatoes, peeled, seeded and quartered
1 pound carrots, cut into 2inch pieces
1 pound small white turnips, quartered
1 pound zucchini, quartered
1 fresh hot chili pepper
1 cup raisins
additional butter
1. In a saucepan cover chickpeas with new water, a dash of salt, and
bring to a boil. Reduce heat and cook, covered, until tender, about 20-
30 minutes. Drain, cool and remove skins. In bottom of a
couscousi, preheat 5 tablespoons of butter and oil until hot, add
lamb and lightly brown the meat. Then, add salt, spices, onions,
herb sprigs and tomatoes and simmer, covered, stirring
occasionally for 10 minutes. A large sacuepot will do very well.
2. Add 3 quarts of cold water and chickpeas stir and bring to a boil,
then simmer on low heat, covered, for 1 1/2 hours. Remove the
meat cut into chunks, discarding bones. Return to pot.
3. Add carrots and turnips to lamb broth and simmer 30 minutes.
Then to the lamb broth add zucchini and chili pepper. If using the
couscousi, top it with colander containing couscous, cover and
steam 20 minutes. Dot couscous with remaining butter during last
5 minutes of steaming. You can cook the couscous in a separate
saucepan, as well, and dot with remaining butter and fluff with fork.
Working quickly now will help to avoid the couscous from sticking
together.
4. To serve, spoon couscous onto a large decorative serving dish and
quickly toss with a fork and butter. Spread out to form a large well
in center. With a slotted spoon transfer meat and vegetables into
well. Strain broth and add any more salt or pepper if needed, and
place in a separate large bowl for extra ladling over each guest's
plate. Heat a tablespoon of olive oil in frying pan and add raisins.
They will plump up, remove quickly. Set these in a small bowl for
guests who would like to sprinkle over their plate, or sprinkle the
raisins over the entire platter. Enjoy with a side salad! The
preferred drink is buttermilk. Moroccan desserts are typically
served with mint tea.