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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  African >> Northern Africa >> Moroccan

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Soak the chickpeas overnight in four times their volume of water in a noncorrosive bowl. I said chickpeas, zaar says garbanzo beans! Here in Morocco Humus is the word for chickpeas. | 2. Heat the oil in a heavy-bottomed 5- to 7-quart pot. | 3. Lightly brown the lamb. | 4. on all sides over moderate heat. Transfer the meat to a warm platter. | 5. Reduce the temperature to low and saute the onions for 2 minutes, stirring frequently. | 6. Add the lamb, boiling water, lemon juice, tomatoes, salt, and pepper. Stir, cover, and simmer the mixture for 20 minutes. | 7. Drain the chickpeas and stir them into the lamb mixture. Simmer the ingredients, covered, for 45 minutes until chickpeas are tender. | 8. Begin this step 5 minutes before step 6 is completed. Peel the carrots and turnips. Cut the carrots into 3/4-inch long segments and the turnips into 3/4-inch cubes. When step 6 is completed, stir these ingredients into the pot containing the lamb. Simmer, covered, for 15 minutes or until veg. is very soft. No tender crisp here! | 9. Begin this step as soon as the carrots and turnips start simmering in step 7. Put the couscous pellets in a 2- to 3-quart pan. Pour cold tap water into the pan until it reaches a depth of 1 inch above the pellets. | 10. Soak the pellets for 10 minutes. | 11. Pour the couscous into a sieve, discarding the water. Return the couscous to its soaking pan. Slowly strain two cups of the broth from the large pot into the couscous. Bring this mixture to a simmer. Cover, and cook for 5 minutes over low heat. | 12. Chunk the zucchini into 3-inch pieces and the peppers into 1/4 inch-thick strips. When step 7 is completed, stir in both ingredients and simmer the mixture, covered, for 10 minutes. | 13. It should be time to turn off the heat under the simmering couscous as soon as the zucchini-and-pepper mixture starts simmering in step 10. Fluff, cover the pan, and let it stand for 8 minutes. Then pour off any remaining liquid. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
garbanzo bean	2/3	cup	dried	504.0	83.9333	27.2933	8.0533
vegetable oil	1	tablespoon		117.23200000000001	0.0	0.0	13.6
lamb shank	2			806.9352	0.0	179.5204	4.5333
white onion	1	cup	chopped	64.0	14.944	1.76	0.16
water	5	cups	boiling	0.0	0.0	0.0	0.0
lemon juice	4	tablespoons		13.42	4.209	0.2135	0.1464
tomato	3		ripe	186.2069	41.2894	9.7151	1.6192
salt	1	teaspoon		-	-	-	-
black pepper	1	teaspoon	ground	5.773	1.4708	0.239	0.075
carrot	4		cut	209.92	49.0496	4.7616	1.2288
turnip	3			51.24	11.7669	1.6469999999999998	0.183
couscous	2	cups		1300.96	267.9078	44.1496	2.2144
zucchini	3			10.08	1.4928	1.3008	0.192
green pepper	2		sweet	59.6	13.8272	2.5628	0.5066

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.