Mr. Williams’ Lamb and Vegetable Stew with Couscous | Tante Marie's Kitchen

Ingredients

• 3 lbs. lamb (or pork) shoulder, trimmed and cut in 2-inch pieces
• Olive oil for coating
• 1/2 tsp. each of ground ginger, turmeric, and allspice
• 4 Tbs. butter
• 2 Tbs. vegetable oil
• 2 medium onions, coarsely chopped
• 5 large carrots, cut in 1-inch chunks
• 4 turnips (or parsnips), cut in 1-inch chunks
• 1 16-oz. can of tomato sauce
• 2-1/2 qt. water
• Coarse salt and freshly ground black pepper
• 1/2 lb. green beans, cut in 1-inch lengths
• 3 zucchini, cut in 1-inch chunks
• Hot sauce