Raiders of the Lost Ark: North African Lamb Stew w/ Cauliflower "Couscous"

adapted from recipes by Ben Ford

Serves 6

3 tablespoons olive oil, divided

2 1/2 pounds lamb shoulder or boneless chuck roast, cut into 3/4-inch cubes

2 cups chopped onions

3 garlic cloves, chopped

1 tablespoon garam masala

1 tablespoon paprika

1 teaspoon ground cumin

1/2 teaspoon turmeric

1/2 teaspoon cayenne pepper

1 cup dry red wine

1/2 cup dry Sherry

2 cups beef stock

1 14.5-oz can diced tomatoes in juice

1 1/2 cups chopped dates

Heat 2 tablespoons oil in large pot over medium-high heat. Sprinkle meat with salt and pepper.

Add meat to pot; sauté until just slightly pink, about 5 minutes. Transfer meat to bowl.

Heat 1 tablespoon oil in same pot. Add onions; sauté until brown, about 8 minutes.

Add garlic and spices and stir 1 minute.

Add wine and Sherry; boil until reduced to glaze, stirring occasionally, about 8 minutes.

Add broth, tomatoes with juice, and dates; stir to blend.

Add lamb and accumulated juices; bring to simmer. Reduce heat to medium-low. Simmer uncovered until sauce is thick and lamb is tender, stirring occasionally, about 1 hour 15 minutes.

Season stew with salt and pepper. (Can be made 2 days ahead.)

For the Cauliflower Couscous:

1 1/2 tablespoons olive oil

1 1/2 teaspoons whole cumin seeds

1 1/2 teaspoons brown mustard seeds

1 large yellow onion, diced (about 1 1/3 cups)

2 garlic cloves, chopped

2 whole cauliflower, shaved (Chef Ford suggests: "Save stalks, they make a good soup")

2 medium-sized red bell peppers, roasted, then peeled, seeded & diced

2 jalapeño pepper, roasted, then peeled, seeded & diced

1/2 chicken stock or water

1/3 cup toasted pine nuts

2/3 tablespoon mint, finely sliced

2 teaspoons basil, finely sliced

2 teaspoons parsley, chopped

1 1/2 teaspoons ground turmeric

2 teaspoons butter, to finish

salt and black pepper, to taste

Carefully shave the cauliflower florets off the stalks with a knife. Discard or save stems for another use. Chop to get a consistent size that resembles couscous grains.

Heat the oil in a large skillet. Add the seeds and gently heat until the mustard seeds pop. Add the onion and garlic and let them soften. Add the cauliflower, diced peppers and stock to the onion. Cover and allow to steam until tender — 5 minutes or so.

When done stir in butter, turmeric, mint, basil, parsley, salt and fresh ground black pepper.

Ben Ford notes that "regular cooked couscous can be substituted for the cauliflower."

Original Post Found Here: http://chef-du-cinema.blogspot.com/2012/06/class-raiders-of-lost-ark.html

All original content © Copyright 2010-12 by Ron Deutsch. Permission required for any republishing.