Traditional Lamb and Couscous recipe?

Question

I lived across the street from a wonderful cook from, I believe, Kazahkstan or the Ukraine, who made this amazing dish one year around Easter and brought me a plate. He said it was a traditional dish they served during their own holiday at that time of year. It had lamb, couscous, onion, whole garlic cloves, and raisins, with a savory taste to it. He moved away and I never got the recipe. Everywhere I look that have similar recipes but they are all Moroccan, Egyptian, or similar, with lots of squash, potatoes, etc. Does anyone know what this dish is that I am looking for?

Answer 1

Have you tried "recipezaar" ?

Answer 2

Well... my dear...you almost gave yourself the ANSWER!!!!

All the "items" you've listed are correct...Let me add some fresh Rosmarin any time you cook with lamb ... is am MUST be! Also lots of garlic is recommended, maybe you add(for a good textured sauce...some canned tomatoes, bay leaves & a seasoning called : Garam Massala  it...furnishes that special "oriental" taste! (don't ask me, where you can purchase this seasoning in the US...) I always get it in the south of France, where Couscous is frequently prepared!!!

I love it as well!!! Just try...-experience is the best teacher!

Eat a portion for me too.... -smile!!! Lots of LOVE from Germany.... sends you... Annette***

Answer 3

AZERBAIJAN:  Easter Lamb with Raisins And Couscous

There are many variations to this dish, feel free to add your favorite vegetables.  This dish is traditionally prepared as a one pot meal but since most of the couscous available in the US nowadays is the instant variety, this lamb and cous cous should be prepared separately and then served together.  

Ingredients:

1 lb of lamb, trimmed and cubed

50 g raisins  

2 tsp grated lemon zest    

2 sprigs thyme

2 sprigs rosemary  

4-5 whole garlic cloves

1 tsp balsamic vinegar

pinch of paprika

1 cup red wine (or lamb stock or water)

2 tb olive oil

salt & pepper

COUS COUS:

225 g cous cous

350 ml water; (boiling), use lamb stock if available

4 Mint Leaves; (chopped)  

1/2 Onion; (finely diced)  

1 Clove Garlic; (crushed)  

25 g Cashew Nuts  

5-6 dried apricots, cubed

25 g Butter  

Olive Oil  

Instructions:

Combine the lamb, raisins, garlic and herbs/spices in a large, heavy pot or Dutch oven. Add enough liquid (lamb stock, wine or water) and bring to a boil, adding more water if necessary to just cover lamb. Reduce the heat to a simmer. Cover the pot and cook for 1 to 1-1/2 hours, or until the lamb is tender.  Serve over a nice bed of couscous.

COUS COUS PREPARATION:

Gently fry all the ingredients in the butter excluding the mint. When cooked, add the cous cous. Pour over the boiling liquid and remove from heat. After 3-5 minutes, season with salt and pepper and mint and serve with lamb.

Answer 4

video tutorial

http://kse01.com/Traditional_Lamb.recipe