Ingredients:
2# Lamb Cubed
1C Flour
Optional Onion Powder and Cayenne Pepper
2C Stock or Water
Garlic
Capers
Olives
Roasted Peppers
Red Wine
Olive Oil
2 C CousCous
4-6 Fresh Tomatoes
garlic
dry red chili pepper
Basil
This is a three part recipe, Lamb, Tomato Sauce and CousCous each prepared separately and then combined on each plate.
Directions:
First cube the lamb into approximately 2" Cubes. Dredge the lamb cubes is the flour which has been lightly salted and peppered (you can also add some onion powder and cayenne for additional flavor).
Once the lamb is all coated lightly with the flour, in a large heated skillet frying pan add some olive oil and garlic. When the oil is hot and before smoke point (oil smokes), you will smell the garlic, place the lamb in the skillet and sear (brown) on all sides. Once all sides are nicely browned deglaze (add) the wine to the hot pan, (careful of flame or flare up), and reduce to demi sec (1/2 way reduced). In a separate pot with the stock or water heated to a boil (stock has more flavor and you can use chicken or veal stock), add the lamb to the stock and reduce to a simmer. Add the capers, olives and roasted peppers. Lightly salt and pepper to taste let simmer covered for 1 hour or more if you can afford the additional time. The meat will continue to tender the more time that you simmer it. Be careful not to simmer too long as you will loose the shape and consistency of the cubed lamb.
Second mark the tomatoes with an X at the bottom of the tomato and place in boiling water, bring back to a boil, drain and cool the tomatoes. Once cooled so you can handle them the skin can easily be removed from the tomatoes. Dice the tomatoes and set aside. If you have a food mill run the tomatoes and skins through the mill to remove the seeds and produce and very nice skinless/seedless pulp. In a hot skillet add some olive oil, garlic, small piece of dry red chili, the tomatoes and heat to a boil, continue to simmer adding some salt and pepper to taste. Finely chop or chiffonade basil setting aside four to six small leaves for plate garnish. Add the basil to the simmering tomatoes. Simmer and cook down the tomatoes for about 30 minutes. Optional, blend the tomatoes or leave as cubes depending on your choice of a smooth or chunky tomato sauce (For smooth, once the tomatoes have simmered for about 20 to 30 minutes you can blend in a food processor or use a hand held blender to make a more smooth sauce.
Third while the tomatoes are simmering in a clean bowl add two cups of instant cous cous. In a small sauce pot heat 3 cups of water or two cups of water and 1 cup of stock to a rapid boil, lightly salt for flavor and remove from heat. Pour the hot water over the couscous, let stand covered for 10-15 minutes until all the liquid has all been absorbed. Once the liquid has been absorbed fluff the couscous with a fork.
Plating:
Place a generous scoop of couscous on each plate, make a well in the center of each plate with the couscous forming a circular wall around the edge. In the middle of the well place a generous portion of lamb, roasted pepper, capers, olives and some of the natural juices created from the simmering pot. Over the top of the lamb place a generous portion of your tomato sauce. Garnish the top with a piece of fresh basil and serve.
Buon Appetito
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