Lamb-And-Sausage Couscous

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Servings: 8 Difficulty: Advanced
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American-style savory and satisfying main that brings home-style flavor to your table
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This American main features Lamb shoulder. The flavors come together beautifully. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.

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Lamb-And-Sausage Couscous

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 8 Calories: 1001.1

Description

This American main features Lamb shoulder. The flavors come together beautifully. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.

Ingredients

Directions

  1. cut into 2-in cubes 1/2 ts Salt; or to taste Freshly ground black pepper 1 tb Olive oil 1 md Onion; quartered 4 md Carrots; peeled -and
  2. cut into 1/2-in rounds 2 Celery stalks -
  3. cut into 4 pieces 1/4 c Tomato paste 3 tb All-purpose flour 1 c Dry white wine 6 c Low-sodium chicken broth -=OR=- Water 1 ts Cayenne pepper 1 tb Ground cumin 6 Spicy sausages - preferably merguez-style 2 md Zucchini -
  4. cut into rounds 1-in thick 1 1/2 c Couscous
  5. PREHEAT OVEN TO 325F (163&# 194;°C).
  6. Pat the meat dry and sprinkle with salt and pepper as desired.
  7. Heat the oil in a large covered casserole or Dutch oven over high heat on top of the stove.
  8. Add the meat, without crowding, in batches if necessary, and brown well on all sides.
  9. Remove pieces to a plate as they are done and reserve.
  10. Repeat until all meat is browned.
  11. Do not pour off fat.
  12. Replace the casserole over medium heat.
  13. Add the onion, carrots, celery and tomato paste.
  14. Cook, stirring occasionally, 5 minutes.
  15. Use your spoon to loosen and dissolve the brown bits stuck to the bottom of the casserole.
  16. Add flour and cook, stirring, an additional minute.
  17. Add wine, meat (and any juices on the plate), stock, cayenne and cumin.
  18. Cover, bring to a boil and place in the oven for 1 1/4 hours, or until meat is tender.
  19. Meanwhile,
  20. combine sausage and zucchini in an ovenproof dish,
  21. cover and
  22. place in the oven until sausages are cooked, about 20 minutes.
  23. Follow directions on the back of the box and cook the couscous.
  24. Remove stewed lamb and the sausage/ vegetable mixture from the oven.
  25. Using a slotted spoon, remove the meat from the sauce and place it in a serving bowl.
  26. Pour off and discard any excess fat from the sausages and add sausages and vegetables to the lamb.
  27. Pour the thin gravy through a fine strainer into the serving bowl and discard the vegetables and spices that remain in the strainer.
  28. To serve, place the couscous in another serving dish.
  29. Pour the broth into a pitcher or soup tureen.
  30. Encourage guests to
  31. place couscous in their soup bowl, top with the meat and vegetables and moisten with soup

Nutrition Facts

Servings 8

Amount Per Serving
Calories 1001.1kcal
% Daily Value *
Total Fat 71.5g111%
Saturated Fat 30.6g153%
Cholesterol 330.3mg111%
Sodium 245.2mg11%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 85.1g171%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: american, baking, boiling, couscous, lamb, lambandsausage, main, sausage, shoulder, title
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