This meal, when paired with a good bottle of red wine and grilled/baked asparagus, was a standard first date meal for me (in the midst of my le douche phase) in college. When Molly and I started to date our relationship deviated from any of the experiences I had before, which was an absolutely wonderful aspect of our developing lives together. However, the chance for Molly to try this meal somehow got lost in the shuffle of our first dates. When Molly became aware of this tradition I had previously established, she felt understandably perturbed that she had not yet had this mythical meal. When I finally rectified this situation, she found it to be dry. Oh well.
Anyways here is a meal that I guarantee works every-time (at least 60% of the time).
- 1 Pound Stewing Lamb Chunks
- 1 Box Whole Wheat Cous-Cous
- 1 Cup Rasins or Currants
- 2/3 Cup Pine Nuts
- 1 Diced White Onion
- 2 Diced Garlic Cloves
- 2 Tsp Cardamom
- 1 Tsp Cinnamon
- Salt and Pepper to Taste
- In a frying pan, brown the lamb pieces (using their own fat or a few drops of the olive oil). Once the edges are seared (a process that should take no longer than a minute or so on each side), remove the chunks from the pan and set them aside for later.
- Sauté the onions and garlic over medium high heat.
- Add the spices, raisins, and pine nuts. Cook until the pine nuts are brown.
- Add the lamb pieces, cook them all the way through and then turn the heat down.
- In a separate pot, cook the couscous according to the provided directions on the box.
- Once the couscous is ready, stir in the lamb sauce and serve.