Ingredients:
1lb Lamb, cut in small cubes
1 can cooked, drained chickpeas
1lb couscous
1 Onions chopped
2 Carrots cut in half
1 Green bell pepper
3 tomatoes, seeded, chopped
7 oz Fresh string beans
2 potatoes cut in half
2 courgettes, cut in half
2 celery, cut in half
3 ts Oil
4 oz Butter
Seven spices, Paprika, Black Pepper, Salt to taste
Directions:
put the couscous in shallow pan with 4 cups water. Swirl and pour off water immediately in a sieve. Rub couscous well between hands and drop back into pan, making sure couscous is lump free. Let this dry while preparing remainders
Fry onions, lamb, pepper, carrot and potatoes in oil. Then add chickpeas. Add salt, seven spices, paprika and black pepper to taste, bring to a boil and fasten colander over kettle to fit snugly. Spoon couscous into colander and let steam for 45 minutes. Then dump couscous back into pan to let dry again. Add tomatoes, celery, beans and courgettes, cook another 1/2 hour. Now attach colander and let couscous steam another 15 minutes. Add celery, canned chickpeas to the stew. Cook a few minutes longer. Add some butter to the couscous and place couscous shaped into a cone on a serving platter. Place meat and vegetables around it.
November 6th, 2008 | Tags: algerian recipe, cookbook, couscous, lamb dishes, mediterranean recipies | Category: Algerian, Entres, Lamb, Uncategorized | Comments (1)
Ingredients:
