Lamb With Cherries And Couscous
- 8 ounces whole onion or 7 ounces chopped onion (1 2/3 cups)
- 1 teaspoon olive oil
- 8 ounces assorted wild or plain white mushrooms
- 8 ounces boneless leg of lamb
- Fresh or frozen ginger to yield 1 tablespoon coarsely grated
- 1 lemon
- 1 large orange
- 1 cup whole wheat couscous
- 13 cup dried cherries
- 1 tablespoon tomato paste
- 1/2 cup fresh orange juice
- Freshly ground pepper to taste
- Chop whole onion.
- Heat large nonstick pan until very hot.
- Reduce heat to medium high; add oil, and cook onion until it begins to soften and brown.
- 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 as they cook, and 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; cover and remove from heat, and allow to sit until water is absorbed and couscous is tender, about 5 minutes.
- Stir the cherries, tomato paste and orange juice into the lamb; season with pepper; return to heat and cook through.
- Serve over couscous.
onion, olive oil, white mushrooms, lamb, lemon, orange, whole wheat couscous, cherries, tomato paste, orange juice, freshly ground pepper
Taken from cooking.nytimes.com/recipes/12072 (may not work)