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Curried Lamb and Chicken Stew with Cous Cous
Serving 8
2 pounds boneless leg of lamb, cut into cubes
2 pounds chicken breast, large diced
1 Tablespoon salt
11/2 teaspoon black pepper
4 ounces olive oil
1 each, diced onions
1 Tablespoon, minced garlic
1 Tablespoon, minced ginger
½ Teaspoon, ground cumin
½ Teaspoon, coriander
½ Teaspoon, ground nutmeg
2 each, bay leafs
Pinch, saffron
Pinch, ground clove
32 ounces chicken stock
8 ounces, medium diced carrots
2 tablespoons, Curry powder
1 pound, couscous cooked
8 ounces, small diced zucchini
8 ounces, small diced green pepper
4 ounces, cooked chick peas
1 pound peeled and diced tomatoes
Method:
Add half the oil and sear the lamb in a large pot on all sides
Next add onions, garlic, ginger and spices cook for 5 minutes.
Then add enough stock to cover lamb and simmer for 45 minutes.
Add the carrots, and chicken to the stew
and simmer on low heat for about 30 minutes.
Next add chickpeas, tomatoes, zucchini and green peppers,
Simmer for an additional 15 minutes.
Season with Salt and pepper, then serve hot over a mound of couscous