Supper

This will be my first cooking since the surgury and the dish takes all day to make.

Morrocan Lamb Stew with couscous. You need a Morrocan style turreen to make this and it cooks and simmers all day. The turreen is basically a pot with a funnel style top so the vapor can escape and the stew sauce slowly reduce and concentrate the flavor. I am slightly changing the recipe to make it more of a bedouin dish. The couscous is cooked separately about 30 minutes before serving. Most middle east restaurants in the US will place the stew over the couscous but the traditional style is to eat the stew and couscous as separate dishes. It makes a wonderfull smell throughout the house which is one of the reasons I enjoy cooking middle east food. :Smile:

 

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