Algerian Stew For Couscous

Total Time: 2 hrs 10 mins Preparation Time: 10 mins Cook Time: 2 hrs

Ingredients

• Servings: 4
• 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

Recipe

• 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!