Ingredients
For lamb stew
- 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
This Recipe, Which Accompanied Our 1954 Article On Tunisia, Called For What Were Then Two Very Exotic Ingredients.
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