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15 pounds American lamb cubes
1 pound onions, cubed
2 pounds carrots, sliced on the bias
1 tablespoon ground ginger
1 1/2 teaspoons saffron powder
1 teaspoon salt
1 teaspoon black pepper
2 quarts water or chicken stock, boiling
4 pounds couscous
3 1/4 quarts water or chicken stock, boiling
24 ounces spicy red chili sauce
Servings: 48
1. Lightly oil lamb cubes. Brown in oven with onions and carrots. Discard fat.

2. Season with ginger, saffron, salt and pepper. Add boiling water or stock to just cover. Simmer covered in the oven until tender.

3. Prepare couscous. Pour boiling water or stock over couscous. Stir. Cover. Let stand 5 minutes. Stir to fluff.

4. Serve lamb and vegetables over couscous.
 
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