Mali: Timbuktu lamb stew with couscous

I love eating lamb, but until I started making this stew I forgot what a pain in the ass it can be to cook with. Most of the better cuts I've come across in the grocery stores involve large hunks of bone that make it difficult to salvage all of the meat from.

Either way, the effort is well worth it. I've done several other slow-cook stews that involve lamb, and I think it could just be the perfect way to cook it. The stewing process makes the sweet meat deliciously soft and tender.

This recipe is marked by just about every spice in the spice aisle. (That's a slight exaggeration, but you seriously use eight, not including the salt or garlic). It creates an amazing flavor combination that dances across your palate leaving hints of sweet, tangy and finally the hot from the cayenne pepper.

Anyway, for the most part I followed this recipe from recipehound.com, with some alterations with ingredients and techniques.

One of the most noticeable differences is that I used carrots in mine (in my never ending effort to use all of the food in my refrigerator). I also thought it could use some color. I was also fairly arbitrary about the spice adding.

Ingredients:

1/2 cup olive oil

About 2 pounds of lamb, cut into 2 inch chunks

salt

pepper

3 garlic cloves, minced

5 carrots, peeled and cut into large chunks about the size of the meat

1 tbsp. cumin

1 tsp. fennel seeds

1/2 tbsp. ground cardamon

2 tbsps. ground ginger

more pepper

1 tbsp. cayenne pepper

1 tsp. ground nutmeg

1 can whole tomatoes

water

2 yellow onions

1 tsp. cinnamon

1 1/2 cup dates pureed

chopped parsley

couscous

What to do:

Season the lamb with salt and pepper (I usually do this before I cut it into the cube pieces). Heat the oil in a large soup pot or dutch oven. When the oil is hot, add the garlic and the meat and cook until browned. Add the carrots and cook a few more minutes. Next add the following spices: cumin, fennel seeds, cardamon, ginger, black pepper, cayenne pepper and nutmeg. Mix well and cook a few minutes.

Then add the can of tomatoes and their juices. Add water to cover all of the meat and bring pot to a boil. Then reduce to a simmer and let cook for an hour.

When the hour is up, add the onions, date puree and cinnamon. Again, bring this to a boil then reduce to a simmer for another 30 to 40 minutes. You want to cook it until the juice thickens.

You can eat this dish over couscous, or just as is (which is actually what I did with a side of potatoes au gratin). Sprinkle with the parsley before serving.

Next up ... Mali

So the next draw from the wine bag of fun and adventure ... Mali. I'm just planning on one country this week - for now - since the weekend is already shaping up to be pretty busy. But I have big plans to pick up my slack next weekend and do my first multi-country feast. Maybe I should have called the blog Cooking Around the World in 80 Weeks?

Mali does not appear to have a national dish that I could easily find, but it does have the legendary city of Timbuktu. I learned this when I found a decent-looking recipe called Couscous De Timbuktu, a stew made with lamb, dates and spices served over couscous. Sounded pretty good to me so I'll be making it this weekend.

In other news in my world of food, the Travel Channel's Man Versus Food filmed an episode in Sarasota that will air tomorrow (Wednesday). The word on the street is that host Adam Richman visited the Salty Dog Cafe, Munchies 420 and Yoder's Amish Restaurant, where one can find a variety of different yummy pie products.

The show will be on at 10 p.m.