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Title: Lamb Couscous
Categories: Lamb Main
Yield: 4 Servings
| 1 | tb | Olive oil |
| 3 | c | Cubed lamb |
| 1 | Onion, quartered | |
| 1 | Carrot, diced | |
| 1 | Zucchini, cut into chunks | |
| 2 | Baby turnips, diced | |
| 1/4 | c | Flour |
| 2 | c | Lamb stock |
| 4 | oz | Fresh apricots |
| 1 | tb | Chopped fresh cilantro |
| 1 | tb | Clear honey |
| 1 1/2 | c | Bulgar wheat |
| 2/3 | c | Water |
Heat the oil in a pan. Add the lamb, and fry for 5 minutes, stirring constantly. Add the onion, carrot, zucchini and turnips, and cook for an additional 5 minutes. Add the flour, and cook for 1 minute. Stir in the stock, reduce the heat, cover and cook for 40 minutes. Halve and pit the apricots, and cut the flesh into quarters. Add to the pan with the cilantro and honey. Cover and simmer for an additional 10 minutes.
Meanwhile, put the bulgar wheat into a separate pan with the water. Bring to a boil, reduce teh heat, and simmer for 10 minutes, or until cooked. Spoon onto a serving plate, and top with the lamb mixture. Serve.
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