Couscous with a Lamb,veg & chickpea stew.


This is my take on Arabic couscous & stew. I do not make it as spicy and hot as they usually do it. Its full of thick cut chunky vegetables ,tender lamb making it a hearty meal. I serve it over couscous and with a bowl on the side of the stew gravy.

Ingredients:

  • 1kg lamb shanks,thickly sliced lamb leg  or loin.
  • 4 large onions quartered
  • 6 potatoes cut into chunks
  • 6 cloves garlic minced
  • 4 marrows cut into large chunks
  • 4 large carrots thickly sliced
  • pumpkin cut into large pieces I leave mine with the rind
  • celery cut into thick slices
  • 2 cans chickpeas or 2 cups boiled chickpeas
  • you can add parsnip ,cauliflower florets and thickly sliced cabbage or fennel
  • 1 tin chopped tomatoes
  • 4 tablespoons tomato paste
  • 2 teaspoons curry,1 teaspoon ground  cumin,1 teaspoon ground  coriander,1 teaspoon  ground dill, 1 teaspoon turmeric,3 cardamom pods and a small stick of cinnamon ,3 whole cloves,chili or cayenne pepper according to taste.
  • salt & pepper
  • 2 ltrs veg,chicken or lamb stock

Method:

  • Heat some oil in a large pot and fry the lamb pieces to seal them.
  • Add the onions & celery and fry a bit,
  • Add the curry,cumin,coriander,turmeric,dill and chopped fresh chili if using.Fry to release the spice flavor.
  • Add the vegetables but not the pumpkin and stir and fry for a few minutes.
  • Add the chopped tomatoes and minced garlic and fry for a couple of minutes more.
  • Mix the tomato paste with the stock and pour it over the veg & meat.
  • Season according to taste with salt & pepper .
  • Put the pumpkin slices in,the cinnamon stick,cardamom pods & I find if you stick the cloves  on a piece of onion when you want to take it out you will find it easily and do not have to fish around a lot.
  • Let it boil then put on low heat ,add the chickpeas cover and let it simmer for up to 2 hours until the lamb meat falls off the bone .
  • Serve over couscous .

 

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