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Lamb with Cherry and Couscous
Ingredients:
7 ounce onion, chopped
1 teaspoon olive oil
8 ounces plain or wild white mushrooms
8 ounces boneless leg of lamb
1 tablespoon fresh ginger, coursely grated
1 lemon rind
1 orange rind
1 cup wheat couscous
1/3 cup Chukar® Dried Cherries, any variety
1 tablespoon tomato paste
1/2 cup fresh orange juice
Freshly ground pepper to taste
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Directions:
Heat large nonstick pan until very hot. Reduce heat to medium high; add oil and cook onion until softened and browned. Meanwhile, clean, trim and slice mushrooms; add to onion as it cooks.
Wash lamb and remove fat. Cut lamb into small cubes; add to onion and mushrooms. Stir to brown on all sides; remove from heat.
Following package directions bring water to boil for couscous.
Add grated ginger and rinds and couscous to boiling water; per package directions, until water is absorbed and couscous is tender.
Stir dried cherries, tomato paste and orange juice into the lamb; season with pepper, return to heat and cook through. Serve over couscous.
Yield 2 servings
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