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Categories:
vegetable oil lamb shoulder chickpeas tomatoes tomato puree onion hanout saffron threads salt water zucchini carrots stalks celery butter butter
Viewed: 88 - Published at: 8 years agoIngredients
- 3 tablespoons vegetable oil
- 2 pounds lamb shoulder, chopped into pieces
- 1 (15 ounce) can chickpeas, drained
- 2 tomatoes, diced
- 1/2 (10.75 ounce) can tomato puree
- 1 onion, chopped
- 1 tablespoon ras el hanout
- 1 pinch saffron threads
- salt and freshly ground black pepper to taste
- 1 1/2 quarts water
- 6 (5.8 ounce) boxes couscous
- 4 zucchini, cut into thick slices
- 4 turnips, quartered
- 4 carrots, cut into thick slices
- 2 stalks celery, chopped
- 1/2 cup butter, softened
- 2 tablespoons butter, softened
Method
- Heat oil in a large pot over medium heat. Add lamb; cook and stir until browned on all sides, 3 to 5 minutes. Add chickpeas, tomatoes, tomato puree, onion, ras el hanout, saffron, salt, and pepper. Cover with 1 1/2 quarts water. Bring to a boil; reduce heat and simmer until flavors combine, about 30 minutes.
- Pour couscous into a very large bowl. Cover with 1 1/2 cups water. Let soak for 15 minutes. Drain and transfer to a couscous steamer insert.
- Stir zucchini, turnips, carrots, and celery into the pot. Set couscous steamer on top; cover and steam until tender, about 45 minutes.
- Spoon couscous back into the bowl. Stir in 1/2 cup plus 2 tablespoons butter and fluff with a fork. Serve lamb and chickpea stew on top.
