Algerian Stew for Couscous |
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Prep Time: 10 Minutes Cook Time: 110 Minutes |
Ready In: 120 Minutes Servings: 4 |
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This is our family's traditional recipe, usually served with plain steamed couscous. As it takes quite a while, it is always a big event, everyone loves it! This is my first recipe, so be kind!! NOTE: If you cannot find Ras el Hanout in the stores, there are some recipes here on zaar! It is a mixture made of cumin, coriander, cinnamon, pepper and other spices. It can be omitted in this recipe, just go a little heavier on the other spices mentioned and add a pinch of cinnamon! Ingredients:
4 pieces leg of lamb |
4 carrots, peeled and cut into big chunks |
4 yellow zucchini, cut into chunks |
1 cup chickpeas, soaked the night before |
1 medium onion, diced |
1 teaspoon salt |
1 teaspoon ras el hanout spice mix |
1 teaspoon curry powder |
1 teaspoon cumin |
1 teaspoon ground coriander |
1 liter water (approx.) or 1 liter broth |
3 tablespoons oil |
Directions:
1. Heat the oil in a large pot, e.g. one for soup. Add the onion and the meat and let it take some colour.
2. Add enough water or broth to cover the meat, usually about 1 liter. Stir in the spices.
3. Add the chickpeas right now, or they will never become soft!
4. Let it simmer on low for about 1 hour.
5. After 1 hour, add the vegetables, make sure everything is slightly covered with water/broth. Let simmer for another hour.
6. After these two hours, vegetables should be soft, and you should be able to tear apart the meat with a spoon, as this is how it is eaten!
7. Check for seasoning and serve with steamed couscous!
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