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  Added: Jan 26, 2011  •  Visited (155)  •  Print version Print this recipe (12)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
Mutton Cuscus
What You Need:
  • 1½ pound mutton cut in 6 or 7 pieces
  • 2 onions, thickly sliced
  • 2 teaspoons pepper
  • 2 teaspoons ground ginger
  • 1 teaspoon powdered saffron
  • 1 tablespoon chopped parsley
  • 12 oz butter
  • 4 teaspoons salt
  • 1½ pound couscous
  • 2 peeled courgettes
  • 10 small carrots, halved
  • 10 small turnips, halved
  • 2 tablespoons raisins, stoned

  • How To Cook:
    1. Cook the meat, onions, pepper, ginger, saffron, parsley, 5 oz. butter and 2 teaspoons salt together in 1½ pints water. Wash the cuscus by running a little water over it - this will cause it to swell a little.

    2. When the meat has cooked for about 1 hour, line a steamer with muslin and put in the cuscus, half at first and the remainder after a few minutes, then steam for ¼ hour; remove from the heat, mix the cuscus with 2 teaspoons salt and 1 tablespoon water and leave to dry.

    3. Halve the courgettes lengthwise, discard the core and cut the flesh into about 6 pieces. Add a little more water to the meat saucepan and put in the carrots, turnips, raisins and courgettes.

    4. Simmer until the courgettes are cooked, then take them out and put the cuscus to steam again for 10 minutes.

    5. Mix the hot cuscus in another dish with the remaining butter and arrange in a ring round a flat dish; put the meat in the middle covered by all the vegetables.

    6. Pour over the dish some of the meat juices, but not enough to soak through the cuscus.

    To Serve: 4 - 6
    This recipe is also available in:
    Cuisine » Africa » Egypt
    Dish » Main Courses
    Main Ingredient » Meat & Poultry » Lamb
    Main Ingredient » Dairy » Butter
    Main Ingredient » Vegetables » Turnip


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