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Categories:
olive oil lamb necks onion garlic water beef broth red wine parsley sprigs carrot mint rosemary well couscous
Viewed: 47 - Published at: 6 years agoIngredients
- 2 tablespoons olive oil
- 2 1/2 pounds lamb necks
- 1 large onion, chopped coarse
- 2 large garlic cloves, minced
- 4 quarts (16 cups) water
- 2 cups beef broth
- 1/2 cup dry red wine
- 2 parsley sprigs
- 1 1/2 cups sliced carrot
- 1/2 teaspoon dried mint, crumbled
- 1/2 teaspoon crumbled dried rosemary
- 1 pound spinach, coarse stems discarded and the leaves washed well and chopped coarse
- 1/2 cup couscous
Method
- In a heavy kettle heat the oil over moderately high heat until it is hot but not smoking and in it brown the lamb necks.
- Add the onion and the garlic and cook the mixture, stirring, for 10 minutes, or until the onion is golden.
- Add the water, the broth, the wine, the parsley, and the carrot, bring the liquid to a boil, skimming the froth, and simmer the mixture, uncovered, for 2 hours.
- Transfer the lamb necks with tongs to a cutting board, discard the fat and bones, and chop the meat coarse.
- Add the meat to the kettle with the mint, the rosemary, and the spinach, bring the liquid to a boil, and add the couscous.
- Boil the soup, stirring, for 5 minutes, or until the couscous is tender, and season it with salt and pepper.
