Ingredients

2 lb boneless lamb shoulder, trimmed and cut into 1 1/2-inch cubes

1/4 cup olive oil

3 large onions, thinly sliced

8 large tomatoes (4 1/2 lb), peeled, quartered, and seeded

4 cups canned tomato juice

1 teaspoon salt

1 teaspoon black pepper

1 fresh habanero or cayenne chile, finely chopped, including seeds

1 teaspoon dried thyme

1 teaspoon dried oregano

1/2 teaspoon dried rosemary

• 1 bay leaf (not California)
• Pinch of saffron threads
• 4 carrots, sliced 1/2 inch thick
• 4 turnips, peeled and cut into 1/2-inch-wide wedges
• 3 red or green bell peppers, cut into 1/2-inch pieces
• 1 lb pumpkin or butternut squash, peeled, seeded, and cut into 1/2-inch cubes
• 1 1/2 lb zucchini, halved lengthwise and sliced crosswise 1 1/2 inches thick
• 1 (19-oz) can chickpeas (about 2 cups), rinsed, drained, and skins slipped off

For spicy tomato sauce

• 2 tablespoons tomato paste
• 1/2 teaspoon paprika
• 1 tablespoon crushed dried rose petals (pesticide-free; optional)*
• 1/2 teaspoon cayenne, or to taste

For couscous

• 4 cups water
• 2 tablespoons unsalted butter
• 1 teaspoon salt
• 2 (10-oz) boxes quick-cooking couscous (3 1/2 cups)

Description

Active Time: 1 1/2 Hr Start To Finish: 3 1/2 Hr This Recipe, Which Accompanied Our 1954 Article On Tunisia, Called For What Were Then Two...

View Full Recipe