Things You'll Need:
- FOR THE GRILLED LAMB:
- 1-1/2 Tbsp Sweet Paprika (or a combination of Sweet and Smoked Paprika)
- 1 tsp Ground Cumin
- 1 tsp Ground Coriander Seed
- 1/2 tsp Coarse Ground Black Pepper
- 1/2 tsp Salt
- -1/2 lbs lean Lamb, cut into small (3/4″) cubes
- 2 Tbsp Olive Oil
- 1 Tbsp Lemon Juice
- FOR THE STEW:
- 1/4 cup Almonds, slivered or chopped
- 1/4 cup Pistachio kernels, whole
- 1 tsp Cumin Seeds
- 3 Tbsp Olive Oil
- 1 cup diced Yellow Onion (about 1 medium onion or 1/2 large)
- 3 large cloves Garlic, minced
- 1 medium bulb Fennel (fronds, stems, and core removed), cut in 1/2 inch pieces
- Spice Mix (see below)
- 12 Dried Apricots, cut in half
- 8 Dried Mission Figs, cut in half
- 1/4 cup Golden Raisins
- 1 - 15oz can Garbanzo Beans (drained and rinsed)
- 1 - 15oz can Chopped Tomatoes, drained
- 1 - 15oz can Chicken Broth
- 3/4 cup Water
- 2 small Summer Squash, cut in 1/2 inch rounds
- 1 Tbsp Lemon Juice
- 1/4 cup (lightly packed) Cilantro Leaves, chopped
- Fennel fronds for garnish (optional)
- FOR THE SPICE MIX:
- 1 tsp each Ground Coriander Seed, Ground Ginger
- 1/2 tsp each of Ground Cinnamon, Coarse Ground Black Pepper, Salt
- 1/4 tsp each of Ground Nutmeg, Ground Allspice, Cayenne Pepper
- FOR THE COUSCOUS
- 2 Tbsp Olive Oil
- Seed Mix (see below)
- 2-1/2 cups Water
- 1/2 tsp Salt
- 1-10oz pkg Plain Couscous (approx. 1-2/3 cups)
- 1 tsp (or more, to taste) Lemon Zest (optional)
- FOR THE SEED MIX:
- 2 Tbsp Sunflower Seed kernels
- 1 Tbsp Sesame Seeds
- 1 tsp Cumin Seeds
- 1 tsp Coriander Seeds, lightly crushed
- 1/2 tsp each Caraway Seeds, Fennel Seeds, Anise Seeds
-
Step 1
For the Grilled Lamb:
In a large resealable plastic bag, mix the dry ingredients, then add the lamb, olive oil, and lemon juice. Mix by hand or seal and shake thoroughly to coat all pieces. Let marinate at least 20 minutes. Thread the marinated lamb onto skewers and grill over hot coals a few minutes per side until the lamb develops a nice crust and color, and is slightly charred on the high spots (does not need to be cooked through at this time.) Set aside. -
Step 2
For the Stew:
In a skillet or Dutch oven, toast the nuts and 1 tsp cumin seeds over medium coals, stirring frequently, until the seeds are fragrant and the nuts begin to color. Add the olive oil, onions, and garlic, and saute until the onions soften a bit (about 5 - 7 minutes.) Add the fennel, spices, fruits, garbanzos, tomatoes, chicken broth and water; mix thoroughly. Bring just to a boil, add the lamb, then cover and simmer over low coals for 30 minutes, stirring occasionally. Add the squash, return cover, and simmer for 20 minutes; uncover and cook an additional 10 minutes to thicken the sauce slightly, stirring occasionally throughout. Remove from the heat, add the lemon juice and half of the cilantro. Stir gently and adjust salt, if necessary. -
Step 3
For the Couscous:
Remove stew to bowl and keep warm. Wipe out pan and saute seeds in olive oil over medium coals until fragrant (about 1 - 3 minutes.) Add water and salt and bring to boil. Stir in couscous, cover, and remove from heat. After 5 minutes, uncover, add lemon zest (if desired), and fluff couscous with a fork. -
Step 4
TO SERVE:
Make a ring of couscous (either in the pot or on individual plates) and mound the stew in the center. Sprinkle the stew with the remaining cilantro and decorate the couscous with a few small fennel fronds. Serves 4 - 6
Comments
akchrist said
on 6/29/2008 Sounds yummy!