Menu Plan for Fall II: Week 9, Day 2


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 Day 6

Braised Lamb with Chickpeas and Butternut Squash
Simple Couscous

Cooking time:  75 minutes for menu          Cooking schedule: see below for instructions

       I'm cooking my way around the Mediterranean this winter.  The lamb is a Moroccan dish that would, traditionally, be made in a tagine, or baking dish with a high, conical cover. Use one if you have it but any heavy pot or Dutch oven will work.

Braised Lamb with Chickpeas and Butternut Squash

Total time: 1 hour 15 minutes
    This is meant to be like a tagine - which is the name of both the method/type of cooking and the conical-shaped dish they are made in.  This should be thick and chunky, with little visible liquid remaining. Couscous is the traditional accompaniment.

Braised Lamb with Chickpeas and Butternut Squash Ingredients:


Simple Couscous

Total time: 15 minutes
    This is couscous at it's simplest:  just a bit of herbs and oil, the perfect dish to accompany a sauced fish or meat...

Simple Couscous Ingredients:


Cooking Schedule: 75 minutes for menu
Assemble all food, utensils and serving dishes
Utensils: measuring cups, spoons, knives,
small saucepan, medium bowl with lid or foil,
deep skillet or Dutch oven / lid

Heat oil in Dutch oven
Add lamb, brown
Slice shallots, mince garlic
Turn lamb
Open, drain tomatoes, chop 1 cup, reserve rest
Open, drain, rinse chickpeas, save extra
Remove lamb
Add shallots, garlic, paprika, sauté

Cut butternut squash
Pit olives, chop
Return lamb to pan
Add all remaining ingredients, reduce heat, cook
    Once it's simmering - take a 45 minute break...
Mind the lamb - give it a gentle stir if needed
Heat stock for couscous
Put couscous, herbs in bowl
Pour stock over couscous, cover
    Pause for 10 minutes
Fluff couscous
Spoon lamb and vegetables onto small platter

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