LAMB-AND-SAUSAGE COUSCOUS

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Lamb-and-sausage Couscous image

Make and share this Lamb-and-sausage Couscous recipe from Food.com.

Provided by Dancer

Categories     Lamb/Sheep

Time 2h25m

Yield 6 serving(s)

Number Of Ingredients 16

3 lbs lamb shoulder, cut into 2-in cubes
1/2 teaspoon salt
freshly ground black pepper
1 tablespoon olive oil
1 medium onion, quartered
4 medium carrots, peeled and cut into 1/2-in rounds
2 celery ribs, cut into 4 pieces
1/4 cup tomato paste
3 tablespoons all-purpose flour
1 cup dry white wine
6 cups low sodium chicken broth or 6 cups water
1 teaspoon cayenne pepper
1 tablespoon ground cumin
6 spicy sausages, preferably italian-style
2 medium zucchini, cut into rounds 1-in thick
1 1/2 cups couscous

Steps:

  • Preheat oven to 325 degrees.
  • Pat the meat dry and sprinkle with salt and pepper as desired.
  • Heat the oil in a large covered casserole or dutch oven over high heat on top of the stove.
  • Add the meat, without crowding, in batches if necessary, and brown well on all sides.
  • Remove pieces to a plate as they are done and reserve.
  • Repeat until all meat is browned.
  • Do not pour off fat.
  • Replace the casserole over medium heat.
  • Add the onion, carrots, celery and tomato paste.
  • Cook, stirring occasionally, 5 minutes.
  • Use your spoon to loosen and dissolve the brown bits stuck to the bottom of the casserole.
  • Add flour and cook, stirring, an additional minute.
  • Add wine, meat (and any juices on the plate), stock, cayenne and cumin.
  • Cover, bring to a boil and place in the oven for 1 1/4 hours, or until meat is tender.
  • Meanwhile, combine sausage and zucchini in an ovenproof dish, cover and place in the oven until sausages are cooked, about 20 minutes.
  • Follow directions on the back of the box and cook the couscous.
  • Remove stewed lamb and the sausage/vegetable mixture from the oven.
  • Using a slotted spoon, remove the meat from the sauce and place it in a serving bowl.
  • Pour off and discard any excess fat from the sausages and add sausages and vegetables to the lamb.
  • Pour the thin gravy through a fine strainer into the serving bowl and discard the vegetables and spices that remain in the strainer.
  • To serve, place the couscous in another serving dish.
  • Pour the broth into a pitcher or soup tureen.
  • Encourage guests to place couscous in their soup bowl, top with the meat and vegetables and moisten with soup.

Farhan Qamer
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This dish is perfect for a crowd. I made it for a party and everyone raved about it.


Kara Heneghan
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I love how versatile this dish is. I've made it with different types of sausage and vegetables, and it's always delicious.


Cheyenne Peake
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This recipe is a keeper! I've made it several times now and it's always a hit.


Clinton Ezeiruaku
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I'm not a big fan of lamb, but I really enjoyed this dish. The sausage and couscous helped to balance out the flavor of the lamb.


Asad Rind
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This was a great weeknight meal. It was quick and easy to make, and my family loved it.


irfan mahi
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I would make this again.


Pas-plus “The kimonyo'z” Ntahombaye
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Not bad!


Kennedy Mugarura
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Meh.


Ali reda Seif aldine
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This dish was a bit too bland for my taste. I think it could have used more spices or herbs. The lamb and sausage were also a bit dry. Overall, I was not impressed with this recipe.


Tahirlahori 786
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I tried this recipe last night and it turned out great! The lamb and sausage were cooked perfectly and the couscous was fluffy and flavorful. I especially enjoyed the addition of the vegetables, which added a nice crunch to the dish. Overall, I would


habdel ghanir
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This lamb and sausage couscous dish was a hit with my family! It was easy to make and packed with flavor. The combination of lamb, sausage, and couscous was perfect, and the vegetables added a nice touch of freshness. I will definitely be making this