I love to cook but I am not big on cleaning up a lot of pots and pans. Not that I don't mind clean up, I just would rather "do it in 1 pan". Hey, I washed up in a hospital kitchen when I was 15 so dishes don't scare me.
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Tonight's one pan wonder.
North African lamb and couscous.
I doubt that anyone from North Africa would recognize this but to me, it is one of my favorite 1 pan wonders.
Prep time: 30 minutes
Cooking time: 1-2 hours
Ingredients:
1lb boneless lamb cut across the grain into 1/4 to 1/2 inch slices.
1/3 cup AP flour to coat lamb
Seasoning for lamb:
Salt
Black pepper
Dill weed
Basil
Oregano
Mint leaves (or tarragon or cilantro)
6 tbl olive oil
3/4 cup couscous
2 cups dry white wine
1 cup chicken stock (boiled bones or canned)
1 cup water
2 Carrots sliced or julienned.
2 stocks celery diced
1/2 onion sliced
4 garlic cloves minced
1/2 bell pepper (red or yellow) diced
6 brussel sprouts quartered
1/2 can artichoke hearts (or heart of palm)
Juice of 1 lemon and 1 lime
1-2 tbl honey
Put oil into pan. Heat iron pan.
Season sliced lamb then dredge in flour. Place into a hot iron skillet and cook until browned.
Deglaze pan with wine. When it comes to a boil, add stock and water. Bring back to boil. Add veggies. Reduce heat, cover and cook until lamb and veg are tender. Add honey and lemon/lime juice. Add more liquid as needed. Add couscous, cook according to directions.
This will easily feed 4. If you need to feed more, use more liquid and couscous.
----------------------------------
Tonight's one pan wonder.
North African lamb and couscous.
I doubt that anyone from North Africa would recognize this but to me, it is one of my favorite 1 pan wonders.
Prep time: 30 minutes
Cooking time: 1-2 hours
Ingredients:
1lb boneless lamb cut across the grain into 1/4 to 1/2 inch slices.
1/3 cup AP flour to coat lamb
Seasoning for lamb:
Salt
Black pepper
Dill weed
Basil
Oregano
Mint leaves (or tarragon or cilantro)
6 tbl olive oil
3/4 cup couscous
2 cups dry white wine
1 cup chicken stock (boiled bones or canned)
1 cup water
2 Carrots sliced or julienned.
2 stocks celery diced
1/2 onion sliced
4 garlic cloves minced
1/2 bell pepper (red or yellow) diced
6 brussel sprouts quartered
1/2 can artichoke hearts (or heart of palm)
Juice of 1 lemon and 1 lime
1-2 tbl honey
Put oil into pan. Heat iron pan.
Season sliced lamb then dredge in flour. Place into a hot iron skillet and cook until browned.
Deglaze pan with wine. When it comes to a boil, add stock and water. Bring back to boil. Add veggies. Reduce heat, cover and cook until lamb and veg are tender. Add honey and lemon/lime juice. Add more liquid as needed. Add couscous, cook according to directions.
This will easily feed 4. If you need to feed more, use more liquid and couscous.
