Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 c Dried chickpeas (7 oz) 3 tb Butter
-soaked for at least 4 hrs 6 sm Carrots
2 Lamb shanks (1 1/2 lb) -peeled and quartered
2 ts Salt 6 sm Turnips
1 tb Pepper -peeled and quartered
1 ts Ground ginger 1/2 lb Pumpkin or butternut squash
1/4 ts Saffron threads -peeled, seeded
3 md Onion(s), quartered -cut in 2" chunks
2 Sprigs each parsley and 5 sm Zucchini
-coriander, bundled -halved crosswise

1. Bring chickpeas and 7 cups water to simmer in medium saucepan.
simmer uncovered, until chickpeas are just tender, about 1 hour.
Drain chickpeas, then pour into a bowl of cold water. Gently rub
chickpeas between fingers to remove skins. discard skins, drain
chickpeas and set aside.

2. Place lamb, salt, pepper, ginger, saffron, onions, parsley and
cilantro in soup kettle. Melt butter over low heat, swirling pan once
or twice to let spices and meat mix gently. Add 3 quarts of water and
bring to simmer. Add chickpeas; cover, and simmer until meat is
tender, about 1¬ hours.

3. Cool lamb broth, skimming fat that rises to the surface. Remove 2
cups of broth and strain it; reserve for glazed onion topping. Remove
and discard herb bundle. Remove shanks and separate meat from bone;
return meat to broth. Can be covered and refrigerated at this point
for up to 2 days.

4. About 30 minutes before serving, bring lamb broth to simmer. Add
carrots, turnips, pumpkin and zucchini. cover and simmer until
vegetables are tender, about 20 minutes. Adjust seasoning. Remove
another 3 cups of broth and strain it; reserve for moistening
couscous. There will only be a little broth left in meat and
vegetables at this point.

Cook's Illustrated March/April 1995
Submitted By DIANE LAZARUS On 02-13-95

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