Directions:
Heat large non-stick pan until very hot. Reduce heat to medium high; add oil and cook onion until soft and brown. Meanwhile, slice mushrooms; add to onion as it cooks. Wash lamb and remove fat. Cut lamb into small cubes; add to onion and mushrooms as they cook. Stir to brown on all sides; remove from heat. Following package directions bring water to boil for couscous. Coarsely grate ginger; finely grate lemon and orange rinds. Add grated ginger and rinds and couscous to boiling water; per package directions, until water is absorbed and couscous is tender. Stir the 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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