Lamb Couscous

Name: Lamb Couscous
Ingredients: medium-grain couscous; water; oil; butter; raisins; lamb; carrots; turnips; pumpkin; celery; stick cinnamon; red pepper; salt; black pepper or hot pepper; tomato paste; 1 potato; 1 onion; hot pepper

فيفي مالك @cook_14245283

الجزائر

Algeria is rich in its recipes, clothing, customs, and traditions, which vary from one region to another.

فيفي مالك @cook_14245283

الجزائر

Algeria is rich in its recipes, clothing, customs, and traditions, which vary from one region to another.

Saved

Ingredients

medium-grain couscous
water
oil
butter
raisins
lamb
carrots
turnips
pumpkin
celery
stickcinnamon
red pepper
salt
black pepper or hot pepper
tomato paste
1potato
1onion
hot pepper

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Steps

1

Moisten the couscous with water, add 2 tablespoons of oil, and rub it between your fingers to separate the grains. Set aside.
2

To prepare the broth, place a chopped onion, lamb, carrots, and turnips in a pot and sauté.
3

Add black pepper, red pepper, cinnamon stick, and tomato paste. Add about 2 tablespoons of oil (adjust to quantity), stir well, then pour in hot or warm water.
4

When the broth starts to boil, add salt and steam the couscous.
5

Steam the couscous for the first time, then sprinkle with about 1/2 cup (about 120 ml) of water and return it to steam after adding the potato, pumpkin, celery, and hot pepper.
6
7

Steam the couscous a second time, adding salt and about 1/2 to 1 cup (120–240 ml) of water. If the couscous becomes sticky, add a little oil or olive oil and steam for the final time. Make a well in the center, add the raisins (after soaking and softening them), cover, and finish steaming.
8

Transfer the couscous to a large serving dish, add butter or ghee, and serve topped with the lamb and vegetables.
9

Note: If you don't like raisins, you can leave them out. You can also use soaked and cooked chickpeas; add them to the broth in the second stage.