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Categories:
lamb carrots yellow zucchini chickpeas onion salt hanout spice mix curry powder cumin ground coriander water oil
Viewed: 32 - Published at: 6 years agoIngredients
- 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
Method
- 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!
