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Donald S. Robertson,
M.D., M.Sc. 

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 Serves 4

2 pounds lamb trimmed of all visible fat
1/4 cup flour
1 teaspoon salt
4 grinds freshly ground pepper
2 tablespoons good quality olive oil
1/4 cup cognac
1/3 cup regular strength coffee
1 tablespoon Dijon mustard
2 cloves garlic, mashed
1 teaspoon rosemary
1 cup morel mushrooms*
1 cup mushroom water (if using dried mushrooms, or 1 cup vegetable broth is using fresh mushrooms)
8 ounces pearl onions peeled and scored or 16 small boiling onions
1/4 cup fat-free sour cream
Couscous (recipe follows)
1 pound baby carrots, steamed
Fresh parsley, minced

Pat meat dry and cut into 1 1/2-inch cubes. In a plastic bag combine flour, salt and pepper. Add meat cubes, shaking bag to coat meat thoroughly. Heat 2 tablespoons olive oil in a shallow skillet with a nonstick coating. Carefully brown meat in batches so pieces do not touch. Remove meat to a separate plate. Pour warmed cognac in skillet and flame to evaporate alcohol. Loosen browned bits from bottom of pan. Return meat to skillet along with any accumulated juices.

Mix together coffee, mustard, mashed garlic, rosemary, mushrooms and 1 cup mushroom water. Pour mixture over the meat and bring to a boil. Lower heat and simmer, covered, for 30 minutes. Add onions and simmer one hour. Increase temperature slightly and tilt lid so liquid will reduce and ragout will thicken. Remove from heat and cool. Refrigerate overnight.

Before serving skim off congealed fat and gently reheat. Add sour cream; heat. Correct the seasonings and place ragout in the center of a heated platter. Mound couscous on one end of the platter and arrange steamed baby carrots on the opposite end. Garnish generously with freshly minced parsley.

*If fresh morel mushrooms are not available, combine 1/2 cup dried morels with 2 teaspoons cognac, 1 cup boiling water and a dash of salt. Reconstitute 30-60 minutes. Remove mushrooms, strain and set water aside for future use. Wash mushrooms under running water to remove dirt and gently pat dry.

Couscous

2 cups chicken broth
1/2 teaspoon salt
1 tablespoon butter
1 cup instant couscous
1 small can garbanzo beans

Bring broth to a boil; add salt and butter. Stir in couscous and cover. Remove from heat and allow to stand five minutes. Fluff couscous lightly with a fork and gently fold in garbanzo beans. If mixture is too dry, add a little more broth.