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| What You Need: |
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1½ pound mutton cut in 6 or 7 pieces
2 onions, thickly sliced
2 teaspoons pepper
2 teaspoons ground ginger
1 teaspoon powdered saffron
1 tablespoon chopped parsley
12 oz butter
4 teaspoons salt
1½ pound couscous
2 peeled courgettes
10 small carrots, halved
10 small turnips, halved
2 tablespoons raisins, stoned
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| How To Cook: |
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1. Cook the meat, onions, pepper, ginger, saffron, parsley, 5 oz. butter and 2 teaspoons salt together in 1½ pints water. Wash the cuscus by running a little water over it - this will cause it to swell a little.
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2. When the meat has cooked for about 1 hour, line a steamer with muslin and put in the cuscus, half at first and the remainder after a few minutes, then steam for ¼ hour; remove from the heat, mix the cuscus with 2 teaspoons salt and 1 tablespoon water and leave to dry.
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3. Halve the courgettes lengthwise, discard the core and cut the flesh into about 6 pieces. Add a little more water to the meat saucepan and put in the carrots, turnips, raisins and courgettes.
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4. Simmer until the courgettes are cooked, then take them out and put the cuscus to steam again for 10 minutes.
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5. Mix the hot cuscus in another dish with the remaining butter and arrange in a ring round a flat dish; put the meat in the middle covered by all the vegetables.
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6. Pour over the dish some of the meat juices, but not enough to soak through the cuscus.
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