Algerian Stew for Couscous

Submitted 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!"

 

• Ready In: 2hrs 10mins
• Ingredients: 12
• Serves: 4

ingredients

• 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

1. Heat the oil in a large pot, e.g. one for soup. Add the onion and the meat and let it take some colour.
2. Add enough water or broth to cover the meat, usually about 1 liter. Stir in the spices.
3. Add the chickpeas right now, or they will never become soft!
4. Let it simmer on low for about 1 hour.
5. After 1 hour, add the vegetables, make sure everything is slightly covered with water/broth. Let simmer for another hour.
6. 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!
7. Check for seasoning and serve with steamed couscous!

Reviews

[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).<br/><br/>You can also add turnips with potatoes and carrots (my american wife loves them).

 

[Scots LassCairo]

Thank you Halalmom for such an easy to put together couscous stew recipe. I added a traditional Egyptian spice mix as I haven't come across the Ras El Hanout here. My family prefer chicken with couscous and loved the delicious sauce. I added a good handful of raisins and waited for the raves. This even tasted delicious for lunch the next day. I steamed my Rose Blanche couscous, it turned out light and fluffy. A truly authentic delicious meal. I will certainly be making this again.

 

[Um Safia]

Well at last I have found a recipe which mentions STEAMED COUS COUS. Everytime I see 'pour boiling water on the cous cous and let stand' I fell I might explode! I use a similar recipe but omit the curry & coriander - I use double the ras el hanout. In addition I use 2 cloves of garlic, 2 medium quartered potatoes and a tin of tomatos. I use 2 carrots and 2 zucchini so I add a large stick of celery or 'khorchef' and a few pieces of turnip/parsnip etc. I use the pressure cooker which makes 2 hours cooking reduce to 45 mins or so and the meat just melts! Rezika

 

[Mirj2338]

I am NOT a lamb fan! Having said that, I am a HUGE fan of North African cuisine. I just substituted the lamb with a 1.5 kilo piece of stewing beef, and it was delicious. Living in Israel I am able to get practically any Middle Eastern spice combo in my local spice shop, and bought 100 grams of the ras el hanout. I can honestly say I will be using more of this spice combination in the future. We had this with couscous and roasted loubiya (very long and skinny green beans) on the side. A great recipe, shukrun!