Recipe by Halalmom
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!
Top Review by jambonbeur
I usually put meat for 1 hour, then add carrots and potatoes for ~40 min, then add zuchini for 20min (1 hour is too much for zucchini and will make them melt. I also prefer green over squash).
You can also add turnips with potatoes and carrots (my american wife loves them).
- 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 See How It's Made
- Heat the oil in a large pot, e.g. one for soup. Add the onion and the meat and let it take some colour.
- Add enough water or broth to cover the meat, usually about 1 liter. Stir in the spices.
- Add the chickpeas right now, or they will never become soft!
- Let it simmer on low for about 1 hour.
- After 1 hour, add the vegetables, make sure everything is slightly covered with water/broth. Let simmer for another hour.
- 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!
- Check for seasoning and serve with steamed couscous!