Ingredients:
– 4 medium potatoes
– 2 big carrots
– 2 medium onions
– 2 big zucchinis
– 5 medium tomatoes
– 400g canned chickpeas (drained 200g)
– 500g of filet of lamb
– 2 tbsp of oil
– 1 tsp of cayenne pepper
– 1 tsp of salt
– 1 tsp of ground cumin
– 1 tsp of cardamom powder
– 1 tsp of piment or harissa spice(if you like spicy)
– 200g couscous
– 20g of butter
– 1/2 tsp of turmeric
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Preparation:
– Step 1: Prepare the vegetables; wash the vegetables, peel and chop roughly. Cut the lamb into small bites.
– Step 2: In a cast iron pot heat the oil and fry the lamb filet for 10 minutes.
– Step 2: Add the onions and cayenne pepper and fry for another 3 minutes.
– Step 3: Add the carrots and potatoes, salt and stir for 2 minutes then add 700ml boiled water. Close and simmer for 20 minutes.
– Step 4: Add the drained chickpeas, zucchini, peeled and chopped tomatoes. Season with cumin, cardamom and piment. Close and simmer for another 20 minutes.
– Step 5: In a pot pour 400ml boiled water over couscous, close and leave for 5-8 minutes to swell. Then add turmeric and butter and mix gently, don’t mash the couscous. Real preparation of couscous takes hours, this is the easiest way.
Enjoy.
