Tajine De'al Lahlme M'chsargel (Couscous with lamb and quinces)

 

                The word couscous is synonymous with the magic of North Africa. Originating with the Berbers, the name is used interchangeably for both the semolina grains and the finished dish. Today, there are many regions of the world where couscous dishes are served, but it is the couscous of Morocco that is prized above all others. Here it is combined with lamb and quinces ; cooking meat and fruit together is another keynote of North African cuisine.

                Couscous is most easily prepared in a special two-part pot made of stainless steel, tin, enamel or even pottery, called "couscoussier". Its top half is a coliander or steamer in which the grains of couscous are placed, and the bottom half is a stew pot in which the meat and vegetables simmer, producting the steam that cooks the couscous above.

Serves 6

• 90 gr butter
• 3 onions, finely chopped
• 5 ml ground ginger
• 2 ml ground black pepper
• 2 ml saffron threads, soaked in 30 ml hot water
• 2 ml Cayenne pepper
• 30 ml chopped Italian parsley
• 1.5 kg (3 lb) lean lamb, diced
• 500 ml water
• 750 ml couscous
• 4 onions, chopped
• 500 gr quinces, peeled, cored and sliced
• 80 ml sugar
• 2 ml ground cinnamon

1. Heat one-third of the butter in the base of the couscoussier, then add the onions, ginger, pepper, saffron liquid, Cayenne and parsley and cook gently for 2 minutes ; raise the heat and add lamb.
2. Sauté until the lamb has changed color but has not brown ; pour in the water and heat to boiling.
3. Lower the heat, cover and simmer for about 1 hour ; make sure the water does not evaporate.
4. While the lamb is cooking, prepare the couscous.
5. Place the couscous in a large bowl, cover with cold water, stir once, then drain immediately ; stir again once or twice, then leave for 15 minutes, or until the grains begin to swell.
6. Separate the grains lightly with your fingertips, then tip half the grains into the top of the couscoussier ; place this over the simmering lamb, after adding the chopped onions to it. 
7. Leave until steam rises, then add the remaining couscous ; Steam the couscous, uncovered, for about 30 minutes.
8. Occasionally loosen the grains with a fork to prevent lumping ; remove the top half of the couscoussier from the heat and tip the couscous onto a large shallow platter.
9. Separate the grains with damp fingers ; add the remaining butter to the couscous and lightly rub it in with the palms of your hands, tossing the couscous at the same time.
10. Prepare the quinces while the meat and the couscous cook.
11. Place the quinces in a saucepan and barely cover with water ; add the sugar and simmer for 15 minutes or until tender, then drain.
12. To complete cooking, add the quinces to the lamb ; then slowly trickle the couscous into the top of the couscoussier, cover and steam for 20 minutes, tossing the grains with a fork from time to time.
13. Taste the lamb mixture and adjust seasoning to taste ; you may need more sugar.
14. Place the couscous in a ring around the edge of a large serving dish ; spoon the lamb and quinces into the middle and pour on the sauce.
15. Sprinkle with the cinnamon.

BON APPÉTIT