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August 2018

Lamb Recipes

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LambAndSausage Couscous Recipe

LambAndSausage Couscous recipe and other lamb recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print LambAndSausage Couscous recipe  PDF

3 lb Lamb shoulder
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 cut into 1/2 in rounds 2 Celery stalks
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
cut into rounds 1 in thick 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 bo and cook the couscous. Remove stewed lamb and the sausage/ vegetable mi ture 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 e cess 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.

LambAndSausage Couscous recipe and other lamb recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 4.0 Rating 4.0
525 people have voted
Last Reviewed on 2018-08-21

Tuesday, Aug 21 2018 Download & Print LambAndSausage Couscous recipe  PDF   Lamb recipes RSS   New

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2 lb Jerusalem artichokes, peeled 20 Eggroll wrappers 1 oz Butter 5 oz Ham, cubed 6 Shallots, thinly sliced 3 Garlic cloves, minced 3 ts Chive snips Salt and pepper 1 Egg white, lightly beaten Oil for deep frying Cook jerusalem artichokes in salted water until nearly soft. Chop finely, and transfer to a bowl. In a pan, fry ham and shallots in butter for 5 minutes. Add to the bowl, along with the garlic, chives, and salt and pepper. Mi well. Fill the eggroll wrappers with the jerusalem artichoke mi ture, and roll as usual. Glaze and seal with the egg white. Deep fry ...

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