LAMB AND PUMPKIN COUSCOUS

Yield: 10
Ingredient Amount
Lamb cut into 1 “ cubes 3#
Onions Spanish, small dice 2#
Extra Virgin Olive Oil(EVO) as needed
Chicken stock as needed
Spices:
Ginger ground 2 tsp.
Saffron ½ tsp.
Tumeric 1 tsp.
Salt and black pepper T.T.
Chick-peas 1#
Onion pique (w/ bay leaf & 6 cloves ) 1 ea.
Carrots obique 1#
Turnips, baby (clean,trim, save the tops! ) 6 bn.
Pumpkin ( trim & cut into large dice ) 2#
Cilantro, chopped ½ cup
Couscous 2#
Method:
1. In EVO sweat the onions until they are soft and sweet. Add the lamb and continue to sweat the meat to allow the juices to concentrate and caramelize.
2. Add the spices and toast. Add the appropriate amount of stock to allow the lamb to braise and the juices to concentrate.
3. Cook the chick-peas separately in water with the onion pique until they are internally creamy. Reserve the chick-pea water.
4. Once the lamb meat is tender add the carrots and turnips and continue cooking until they are tender. Add the pumpkin to the braise to cook for an additional 15 minutes.
5. Add the perfectly cooked chick-peas. Adjust the braises consistency, by adding some of the chick-pea water.
Service:
Add a portion of couscous to the center of a 12” plate. With a 2 oz. ladle make a well, and fill it with a portion of the braise. Top it with a tablespoon of chopped cilantro.

This is good for people with Celiac Disease. Please enjoy.