Lamb Stew with Root Veges (Cous Cous & Marga)

By kathryns

Very easy one-dish meal.

Ingredients

• 4 shoulder lamb chops (or other bone-in lamb cuts)
• 1-1/2 quarts water
• 4 large carrots
• 4 large tomatoes, seeded, peeled (canned whole tomatoes?)
• 4 zucchini
• 3 large turnips
• 1/2 lb rutabagas (2-3)
• 5 stalks celery
• 12 oz chick peas, rinsed, drained

Preparation

Step 1

Cut veges into large pieces. Brown lamb in oil. Place browned chops in 1-1/2 quarts of cold water. Bring to boil. Add all veges and chick peas. Season with s&p. Cook over gentle heat, slightly uncovered, 2 hours, removing foam as it appears. Place stew and all cooking liquid into a large bowl and bring to table with a platter of cous cous. On individual plates, place portion of cous cous and spoon over the lamb stew.