Lamb Couscous From Tunisia by brianjwood

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Lamb Couscous From Tunisia
Submitted by brianjwood on October 20, 2002 at 8:04 am

DESCRIPTION
Lamb Couscous from Tunisia

SUMMARY
Yield 0 File under Family / Ethnic / Regional

INSTRUCTIONS
Lamb Couscous (Tunisia)
Serves 6-8. This version of couscous is no less delicious for being quick and easy.
4 lbs lamb, chopped into pieces (neck pieces with bones are good)
3-4 large onions, chopped
1/2 cup olive oil
6 oz. tomato paste
2 cups fresh tomatoes
1 tbsp. ground cumin
1 tsp. black pepper
1 tsp. curry powder
1 tsp. cayenne pepper
5 cloves garlic
salt to taste
2 green bell peppers, coarsely chopped
1 large butternut squash
4 medium turnips, chopped into medium-size pieces
4 carrots, chopped into medium size strips
l lb onions, chopped finely
l lb potato
In a large stew pot, brown the lamb and the first group of onions in olive oil. Add tomato paste and cook for 5 minutes, stirring frequently. Mix in the tomatoes, spices, and green peppers, and reduce the heat to simmer. After 15 minutes, add the vegetables plus enough water to come within 3 inches of their tops. Cook until meat and vegetables are tender. Serve on individual plates by ladling over couscous. Garnish each serving with chopped green onions, parsley and a wedge of lemon.

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