Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 tb Olive oil
1 1/2 lb Lamb; boneless, lean, cut
. into 1-inch cubes
1 lg Onion; sliced
2 cl Garlic; minced
4 md Carrots; sliced
2 c Tomatoes; crushed, canned
1 ts Ground coriander
1/2 ts Saffron threads (opt)
1/4 ts Cayenne pepper
1 md Zucchini; **
1 md Yellow squash; **
1 c Garbanzo beans; canned,
. drained
1 c Couscous
1/4 c Currants
1/4 ts Ground cinnamon
1/2 ts Ground turmeric
1 1/2 c Beef broth; boiling hot

Heat 1 Tbsp oil in a heavy saucepan over medium-high heat. Brown the
lamb remove and set aside. Heat the remaining oil and add the
onions. Saute until translucent, about 5 minutes. Add garlic and
cook, stirring 1 minute more.

Mix in the carrots, tomatoes, coriander, saffron and cayenne pepper.
Bring to boil over high heat; reduce the heat to low; stir in the
lamb. Cover, simmer for 25 minutes.

Stir in the zucchini, yellow squash and the garbanzo beans and simmer
an additional 10 minutes. Taste and adjust the seasonings.

In a bowl, combine the couscous, currants, cinnamon and turmeric.
Pour the broth over this mixture; stir and let stand, covered, 10
minutes or until the liquid is absorbed and the couscous is tender.

Mound the couscous in the center of the serving dish, arrange the
lamb and vegetables around it and pour the stew liquid over it all.

Nutritional information: per serving: 425 calories, 13g fat, 513mg
sodium, 45g carbohydrates, 72mg cholesterol

** Fort Worth Star Telegram - Food section - 7 June 1995 ** Posted
by The WEE Scot -- Paul MacGregor
Submitted By PAUL MACGREGOR On 06-14-95

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