2 hrs 10 mins
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!
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Units: US | Metric
- 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
- 1Heat the oil in a large pot, e.g. one for soup. Add the onion and the meat and let it take some colour.
- 2Add enough water or broth to cover the meat, usually about 1 liter. Stir in the spices.
- 3Add the chickpeas right now, or they will never become soft!
- 4Let it simmer on low for about 1 hour.
- 5After 1 hour, add the vegetables, make sure everything is slightly covered with water/broth. Let simmer for another hour.
- 6After 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!
- 7Check for seasoning and serve with steamed couscous!
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Nutritional Facts for Algerian Stew for Couscous
Serving Size: 1 (608 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 235.8
- Calories from Fat 107
- Total Fat 11.9 g
- Saturated Fat 1.6 g
- Cholesterol 0.0 mg
- Sodium 828.4 mg
- Total Carbohydrate 28.8 g
- Dietary Fiber 7.1 g
- Sugars 8.9 g
- Protein 6.4 g
The following items or measurements are not included:
leg of lamb
ras el hanout spice mix