Couscous
2/3 c Dried chickpeas 3 tb Olive oil 2 lb Lean, boneless lamb shoulder 1/2 c Chopped white onions 5 c Boiling water 3 tb Fresh lemon juice 1/2 c Ripe tomatoes 1/2 ts Cinnamon 1/4 t...
Ingredients
- 2/3c dried chickpeas
- 3tb olive oil
- 2lblean, boneless lamb shoulder
- 1/2c chopped white onions
- 5c boiling water
- 3tb fresh lemon juice
- 1/2c ripe tomatoes
- 1/2ts cinnamon
Directions
- 1
2/3 c Dried chickpeas 3 tb Olive oil 2 lb Lean, boneless lamb shoulder 1/2 c Chopped white onions 5 c Boiling water 3 tb Fresh lemon juice 1
- 2
Soak the chickpeas overnight in four times their volume of water in a noncorrisble bowl
- 3
Heat the olive oil in a heavy-bottomed 5- to 7-quart pot
- 4
Cut the lamb into 1-inch cubes
- 5
Brown them (in batches, if necessary) on all sides over moderate heat
- 6
Transfer the meat to a warm platter
- 7
Reduce the temperature to low and saute the onions for 2 minutes, stirring frequently
- 8
Add the lamb, boiling water, lemon juice, tomatoes, cinnamon, nutmeg, bay leaf, mint, salt, and pepper