RECIPE PRINTED FROM: THEGUTSYGOURMET.NET©
INGREDIENTS: Serves 4
• 1 cup dried chickpeas, soaked and peeled
• 4 cups couscous (1 1/2 pounds)
• 4 lamb shanks
• 1 stick butter
• 4 tablespoons vegetable oil
• Salt and 1 tablespoon black pepper
• Pinch of saffron
• 1/2 teaspoon tumeric
• 1/2 teaspoon ginger
• 1/4 teaspoon nutmeg
• 2 cinnamon sticks
• 3 onions, quartered
• 6 each cilantro and parsley sprigs, tied together
• 6 ripe tomatoes, peeled, seeded and quartered
• 1 pound carrots, cut into 2inch pieces
• 1 pound small white turnips, quartered
• 1 quince, peeled, cored and cubed
• 1/2 pound butternut squash, peeled and cubed
• 1 pound zucchini, quartered
• 1 fresh hot chili pepper
• 1 cup raisins
• Ghee* Smen** (aged butter) or butter
METHOD:
1. In a saucepan cover chickpeas with water and cook, covered, until tender. Drain, cool and remove
skins. In bottom of a couscousi, pre-heat 5 tablespoons of butter and oil over until hot, add lamb, salt
and spices, onions, herb sprigs and tomatoes and simmer, covered, stirring occasionally for 10
minutes. Add 3 quarts water and chickpeas and simmer, covered, 1 1/2 hours. Cut meat into chunks,
discarding bones. Add carrots, turnips and quince to lamb broth and simmer 30 minutes.
2. Meanwhile, in a separate saucepan cover squash with broth from lamb stew and simmer until tender.
3. To lamb broth add zucchini, chili pepper, and raisins. Top with colander containing couscous, cover
and steam 20 minutes. Dot couscous with remaining butter during last 5 minutes of steaming.
4. To serve, spoon couscous onto serving dish and toss with Ghee*, Smen** or butter. Spread out to
form a large well in center. With a slotted spoon transfer meat and vegetables into well. Add drained
squash. Strain broth, correct seasoning and moisten couscous and vegetables with broth.
Yield: 8 to 10 servings
*Ghee (See under Condiments) **Smen (Aged butter)
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