Moroccan Lamb with Couscous

I'm sure you are going to enjoy this particular dish. For the couscous, you can use the boxed mix variety. To cook the couscous, just follow the directions on the package and season with a bit of olive oil, salt and pepper, and sprinkle with some chopped fresh cilantro.

I used to love making couscous for my grandmother, though I had to tone down the seasonings (spicy food didn't agree with her stomach) and used chicken instead of lamb (which she didn't care for), and of course the best part, for me anyway, was the funny shape her mouth made whenever she said "Couscous". It made me laugh every time.

Anyway, here is the recipe for

MOROCCAN LAMB

• 5 tsp extra virgin olive oil
• 1 1/2 lbs boneless leg of lamb, cut into 1" cubes (or, if like my grandmother you don't care for lamb, or your grocery store doesn't have any, you can substitute lamb with chicken)
• coarse salt and ground pepper
• 1 large white onion
• 4 garlic cloves, thinly sliced
• 1/2 tsp paprika
• 1/2 cup dried apricots, diced
• 1/2 cup pitted prunes, diced
• 1 can (14.5 oz) whole peeled tomatoes, drained
• 1/2 cup packed fresh cilantro leaves, plus more for garnish for the lamb
• 2 tblsp lime juice
• 3 cups water

1. In a 5 quart saucepan with a tight fitting lid, heat oil over high heat. Swirl to coat bottom of pan. Season lamb with salt and pepper; cook until browned, about 3 to 5 minutes. Transfer to a plate.
2. Reduce heat to medium. Add onion and garlic; cook, stirring occasionally, until softened, about 2 to 4 minutes. Add paprika, apricots, prunes, tomatoes, and 3 cups water. Bring to a boil; reduce heat. Simmer, partially covered, until tomatoes begin to break apart and sauce is thickened, about 25 to 30 minutes.
3. Return lamb and any accumulated juices to pan; cook until heated through, about 1 minute. Stir in cilantro and lime juice.
4. Serve the lamb with the couscous, and garnish with more cilantro (if desired).

And as always, eat and enjoy.

Don't forget, next Sunday (8/17/08) I will be posting the recipe for the vegetable dish, "Green Beans with Parsley and Garlic", and the Sunday after (8/24/08) the desert recipe for "Roasted Fruit with Vanilla Ice Cream". Don't worry by the way, I won't be telling you to make your own ice cream, though that can be lots of fun.

So far I haven't gotten a single bid for the dinner I'll be making and serving 8/31/08, but it's still early.

Here is a little joke by the way; Do you know what the books "The Joy of Cooking" and "The Joy of Sex" have in common besides the title? They both end with the phrase "Eat, and enjoy".

I know that's not really true, but it's funny anyway.