Couscous with Lamb & Vegetables

Summary

Ingredients

• 500 g couscous
• 1 kg lamb, cut into pieces on the bone
• 3 large onion (s)
• 4 carrot (s)
• 1 can chickpeas, whole (hummus)
• 2 potato (s)
• 2 zucchini
• 1 bell pepper (pointed pepper)
• Tomato juice
• Water or broth
• 4 tablespoon olive oil
• salt
• Spice Mix, Arabic (Baharat)

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Instructions

1. Peel and cut the onions into eighths. Peel the carrots and cut in half lengthways. Then cut into pieces about 4cm long. Wash the meat and pat dry. Drain the hummus. Peel the potatoes and cut into larger cubes. Brush off the zucchini, cut in half lengthways, also cut into 4 cm pieces. Core the peppers and defuse them if necessary, wash and divide into larger pieces.
2. Heat 2 tablespoons of olive oil in a saucepan with a sieve insert, fry the onion pieces until golden. When they are just beginning to turn translucent, add pieces of meat, turn them a few times, and close the pan. Turn the meat & onions several times, the cover and the heat that is not too high should cause a little liquid to escape (if this is not the case, deglaze a little with broth). In this way, fry / braise the meat in about 20 minutes. Season with salt and baharat.
3. Now put the carrots in the pot and turn everything. (make sure that the pot is really closed most of the time so that you don`t lose the juice!)
4. Add the rest of the vegetables, stir everything carefully. Let everything stew together for about 5 minutes over medium heat.
5. In the meantime, sprinkle the couscous with a little salt in a bowl, spread over 2 tablespoons of oil and warm water and rub with your hands so that the couscous does not clump. Place in the sieve insert and distribute evenly.
6. Now fill the vegetable-meat mixture with tomato juice and vegetable stock until everything is covered. Boil. Add the hummus.
7. Place the sieve insert on the pot, turn the heat down and cover everything and let it simmer. The couscous cooks in the vegetable steam.
8. Cook everything for about 30 minutes. Carefully stir each floor in between. Possibly take some liquid for the couscous from the lower level. Mix with the couscous, this helps with cooking.
9. First distribute the couscous on a large, round plate. Then use a sieve spoon to serve the vegetables and meat without much sauce on the couscous. Garnish with green coriander or parsley. Serve the sauce in an extra sauce boat.
10. Baharat: Arabic mixture of spices. Can be replaced by:
11. 3 teaspoon paprika powder
12. 3 teaspoons of fresh black pepper
13. 1 teaspoon cinnamon
14. 1 teaspoon coriander
15. 1 teaspoon cumin (also cumin or cumin)
16. 1/2 teaspoon nutmeg, ground
17. 1/2 teaspoon clove powder
18. 1/2 pinch of cardamom, ground.

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