Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 lb Lamb shoulder 3 tb All-purpose flour
- cut into 2-in cubes 1 c Dry white wine
1/2 ts Salt; or to taste 6 c Low-sodium chicken broth
Freshly ground black pepper -=OR=- Water
1 tb Olive oil 1 ts Cayenne pepper
1 md Onion; quartered 1 tb Ground cumin
4 md Carrots; peeled 6 Spicy sausages
-and cut into 1/2-in rounds - preferably merguez-style
2 Celery stalks 2 md Zucchini
- cut into 4 pieces - cut into rounds 1-in thick
1/4 c Tomato paste 1 1/2 c Couscous

PREHEAT OVEN TO 325F. 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.

MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK

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