Greek Style Braised Lamb Over North African Style Eggplant And Couscous Recipe Video
Cous Cous is a tiny, granular type of pasta that is as delicious, as it is simple to prepare. Usually considered Moroccan, this is also a staple in Algeria, Tunisia and Libya. The amazing thing about couscous is how fast it “cooks,” and how versatile it is. As long as you have some type of flavorful stock to prepare the Cous Cous, the meats and vegetables can be varied in countless ways.
Regarding the gender bias reference in headline; it has been claimed that female eggplants have more seeds than male eggplants. Those tiny white/grey seeds are what give eggplant it’s slightly bitter flavor, so Chefs are said to favor the male eggplants. Anyway, I show you how to “sex” an eggplant, and we also test the male vs. female theory. Wow, I feel like that “Myth Buster” guy. Enjoy the clip!
Ingredients
Couscous - 4 cups
Chicken stock - 1 quart
Lamb shoulder chops - 2 pounds
Eggplants - 2
Onion - 1/2
Tomato - 1/2 cup, diced
Garlic - 3 cloves
Black pepper - 1 teaspoon
Salt - 2 teaspoons
Red pepper flakes - 1/2 teaspoon
Cinnamon - 1 teaspoon
Cumin - 1 teaspoon
Dried Herb de Provence - 1 teaspoon
Olive oil - 1/4 cup
Feta cheese - 4 ounces (optional)
Fresh herbs of choice - for garnish
Directions
MAKING
1) Season lamb with half the salt and pepper.
2) Brown the meat well on both sides in a bit of olive oil in a dutch oven, remove and set aside.
3) Add onion, rest of salt and pepper to the dutch oven and saute for 5 minutes.
4) Add eggplant and saute for 5 minutes.
5) Add tomato, garlic, red pepper flakes, cinnamon, cumin, Herb de Provence and saute for 5 minutes.
6) Add stock and lamb, bring to a simmer and cover. Simmer for 2 hours.
7) Remove the lamb.
8) Strain braising liquid from eggplant and reserve.
9) Remove meat from bones and add to eggplant mixture, keep warm.
10) Bring reserved stock to boil and pour over the Cous Cous that has been lightly oiled.
11) Cover tightly for 5 minutes and then fluff.
SERVING
12) Serve the preparation while it is still hot. Arrange the dish in a serving plate and then serve. Fluff the cous cous well before serving.
1) Season lamb with half the salt and pepper.
2) Brown the meat well on both sides in a bit of olive oil in a dutch oven, remove and set aside.
3) Add onion, rest of salt and pepper to the dutch oven and saute for 5 minutes.
4) Add eggplant and saute for 5 minutes.
5) Add tomato, garlic, red pepper flakes, cinnamon, cumin, Herb de Provence and saute for 5 minutes.
6) Add stock and lamb, bring to a simmer and cover. Simmer for 2 hours.
7) Remove the lamb.
8) Strain braising liquid from eggplant and reserve.
9) Remove meat from bones and add to eggplant mixture, keep warm.
10) Bring reserved stock to boil and pour over the Cous Cous that has been lightly oiled.
11) Cover tightly for 5 minutes and then fluff.
SERVING
12) Serve the preparation while it is still hot. Arrange the dish in a serving plate and then serve. Fluff the cous cous well before serving.
Editors Review
I made this dish for a Moroccan style dinner party for my Greek friends and its was a hit. They loved the lamb because its their favorite meat and the feta, couscous and eggplant was a perfect accompaniment to the braised lamb. A delicious meal.Questions, Comments and Reviews
By Same Chef
Chef
