[Sca-cooks] Fadalat - Another Dish of Couscous (with lamb) CORRECTED

[Suey]

The following contains slight spelling corrections in the Spanish 
internet version which do not appear in the original published edition 
and the corrections I made in Lilinah's version of this recipe:

Otro plato de Alcuzcuz (de cordero)
Se toma un cordero grueso. se desuella y se le raja el vientre, 
sacándole las entrañas; se limpia y se unta por dentro con grasa 
machacada con las especias que se emplean en la preparación de las 
albóndigas. Cuando se tiene cocido el alcuzcuz, se soba con manteca, 
espicanardi, canela y un poco de almáciga, y con él se rellena el 
vientre del cordero, que se cose, y también la degolladura. y se pone en 
el tannur hasta que está tierno y suficientemente asado. Luego se vierte 
el alcuzcuz en una sopera, se despedaza por encima la carne del cordero, 
se espolvorea.a todo con canela y espicanardi y se come.

Another Dish of Couscous (with lamb)
Take a robust lamb, skin it, and cut open the stomach. Remove the 
entrails, clean it and smear the inside with rendered [lamb] fat mixed 
with the spices used to prepare meatballs [optional seasonings used in 
Anon. Andalus. include cinnamon, pepper, garlic, cilantro, murri - 
ground coriander seed and cumin with the addition of like chopped onion, 
beaten egg, bread crumbs]. When the couscous is steamed, add plenty of 
[lamb] lard, spikenard, cinnamon and a little mastic. Stuff the lamb’s 
stomach and the slit neck with it and sew them up. Place them in a 
tannur until tender and sufficiently roasted. Pour the couscous into a 
tureen, put cut pieces of meat over this, sprinkle with cinnamon and 
spikenard and serve.

NOTES: At this time couscous in Spain consisted of handmade granular 
particles 1-2 mm in diameter of semolina from 100% durum wheat. (SL)
A tannur (cognate with tandoor, as in Indian tandoori cooking)
is a Middle Eastern style oven that is more or less cylindrical and
open at the top. (L)
Suey