Couscous with Lamb Stew is a gluten free recipe with 10 servings. This recipe covers 44% of your daily requirements of vitamins and minerals. One serving contains 543 calories, 27g of protein, and 17g of fat. A few people really liked this main course. Head to the store and pick up chickpeas, turnips, tomatoes, and a few other things to make it today. To use up the saffron threads you could follow this main course with the Saffron Ice Cream as a dessert. It will be a hit at your Autumn event. From preparation to the plate, this recipe takes around 45 minutes.
Instructions
1
Pat lamb dry.
Ingredients you will need
Lamb
2
Heat oil in a 7- to 8-quart heavy pot over moderately high heat until hot but not smoking, then brown lamb in 3 batches, transferring to a bowl.
Ingredients you will need
Lamb
Cooking Oil
Equipment you will use
Bowl
Pot
3
Add onions to pot and cook, stirring occasionally, until golden, about 10 minutes. Stir in lamb with any juices that have accumulated in bowl, tomatoes, tomato juice, salt, black pepper, chile, herbs, and saffron and simmer, covered, 1 1/2 hours.
Ingredients you will need
Black Pepper
Tomato Juice
Tomato
Saffron
Onion
Chili Pepper
Herbs
Lamb
Salt
Equipment you will use
Bowl
Pot
4
Stir in carrots, turnips, bell peppers, and pumpkin and simmer, covered, 30 minutes. Stir in zucchini and chickpeas and simmer, covered, until zucchini is tender, 20 to 25 minutes.
Ingredients you will need
Bell Pepper
Chickpeas
Zucchini
Carrot
Pumpkin
Turnip
1
Pour 1 cup broth from pot into a small heavy saucepan and add tomato paste, whisking until smooth. Simmer, stirring, until thick, about 10 minutes, then stir in paprika, rose petals, and cayenne.
Ingredients you will need
Tomato Paste
Ground Cayenne Pepper
Paprika
Broth
Equipment you will use
Whisk
Sauce Pan
Pot
1
Bring water to a boil with butter and salt in a 4-quart heavy saucepan. Stir in couscous, cover, and remove from heat.
Ingredients you will need
Couscous
Butter
Water
Salt
Equipment you will use
Sauce Pan
2
Let stand 5 minutes, then fluff with a fork. Mound couscous on a platter and top with stew, using a slotted spoon.