Challenge #2 the Anti-Comfort Zone or Lamb Couscous a Journey to Morocco

From 400 we become 200 and it happens because of you - please vote for me here.

First of all I want to thank everyone who voted for me - this is not something I could do alone because if it was we could dispense of this entire competition and simply declare me the Food Blogger Extraordinaire; in fact if I could I would declare all kinds of things and bestow many accolades upon me, I would give myself the Nobel Prize for blogging if I had things my way. All silliness aside thank - you. Now on to the next challenge.

This second challenge threw me for a loop a little since I dont have anything outside of my comfort zone. I know that sounds grandiose and all encompassing to say the least but it is how I feel. I will try anything and more than likely I have. I struggled hard to think of something that you couldnt find on my blog if you went through my archives. It would have been easy for me to pick something and try and pass it off but if you did a little research you might find that I had made it before so that is where we get to Morocco.

I have not posted nor made a Moroccan dish in my memory - this cuisine is outside of my comfort zone, so to speak. I dont use recipes - I read recipes and learn the ingredients and since I know a lot of technique I pretty much follow my instincts, that is what I did with this dish. I did look at this recipe for basic inspiration and, like the speed limits in Manhattan, this was a guideline.

Lamb Couscous Provided by: Chef Olivier Muller Served at: DB Bistro Moderne Type of Dish: Main Courses Servings: 2 Cuisine: North African, Middle Eastern Special Requests: Budget-Friendly Ingredients 4 pieces lamb stew meat, bone in (I used a shank and some assorted pieces) 4 tbsps. olive oil 1 tbsp. za’atar 1 tbsp. harissa 1 onion, diced 2 plum tomatoes, diced 3 cloves garlic, chopped 3 carrots sliced 1 zucchini, diced 1 cup dry semolina couscous 1 spoon golden raisins, plumped in hot water (I used 6 dates) 2 sprigs mint, chopped (I used mint, cilantro and parsley) Salt and pepper to taste Instructions Season lamb with salt and pepper. In a large pot, heat 2 tablespoons of olive oil and brown the lamb over medium heat. When lightly browned, sprinkle lamb with the za’atar and add the harissa paste. Cook for a minute until the spices are fragrant, then add just enough water to barely cover the lamb. Bring to a gentle simmer and cover. Let cook approximately 2 hours, adding additional water as necessary, until lamb is tender. Using a sauté pan add 1 tablespoon olive oil and sauté the zucchini, onion, carrots and garlic until lightly browned. Transfer the vegetables to the lamb stew pot and continue to cook another 30 minutes. The stew is done when the lamb is tender. While the stew is cooking, steam the couscous according to the directions. Once it is cooked, fluff it with a fork. Add the raisins(dates), chopped mint, and salt and pepper to taste. Assembly: Divide the couscous into bowls, ladle on the lamb stew with the vegetables, and top with a sprig of fresh mint. (I used a mint, parsley and cilantro mix) (Published 2008) (this is not the original recipe I have edited it)

There you have it - my little journey to North Africa, the dish was tasty, satisfying and absolutely delightful it is definitely in my comfort zone now!

See having great flavors all in one bowl served family style can be exciting. Voting starts tomorrow on the 27th of September - I will post a link for you. Here we go friends - prepping for challenge #3 - who wants to come to a dinner party?