4½ tablespoons unsalted butter
Olive oil
Leftover lamb cut into 1½-2inch pieces
1 large onion crudely chopped
3 celery stalks sliced casually 1-2 inches
3 large carrots cut as the celery
1 hefty pinch of saffron
Salt and freshly ground black pepper to taste
Sugar
1 tablespoon paprika
2 teaspoons cumin
Cayenne pepper to taste
Bouquet garni of thyme and parsley
Chicken broth… about 3-4 cups
1 cup red wine
Optional ½ cup orange juice
I can stewed tomatoes
2 cups couscous
Loosely chopped fresh mint leaves as a garnish
In a large skillet lightly brown the carrots in a little butter. Add a tablespoon of sugar and a bit of broth to create a glaze. Set aside.
In a large casserole, lightly brown the onions. Add the meat and sauté for a few minutes. Add the carrots, celery, most of the broth, the wine, (orange juice if you are using any), stewed tomatoes, herbs and spices and gently simmer uncovered for about thirty minutes – or longer if necessary. Add more broth if becomes too dry.
Prepare your couscous as directed (I cook mine in chicken broth).
Take aside about a cup of the broth and strain. Add cayenne pepper to taste. This becomes the hot sauce served along with the stew and couscous. Garnish with mint.
- Recipe courtesy of Nancy Ellison