lamb couscous
Just want to record this recipe, because it was so surprisingly delicious.
500-600 g lamb (I used leftover roast)
half of a small white cabbage
3 medium carrots
2 large onions
1 can Italian tomatoes
2 tbsp tomato paste
stock extract
1/2 medium aubergine
1/2 medium zucchini
chunk of sweet red pepper
red chili pepper, finely chopped
1/2 tsp saffron
3 tsp powdered red pepper
2 tsp harissa
couscous
Diced all veggies and meat, left only the cabbage in fairly big chunks. Needs a wide deep pan. Couscous prepared by instructions in the package.
Raw meat would be browned first but because I used leftovers, I sauteed half the onions in a generous amount of butter and cooking oil and then added the meat, cabbage and carrots. After cooking them a while in the oil, I added tomatoes, salt & pepper, stock extract and enough water to cover everything, and let it simmer. After maybe 45 minutes, added rest of the diced veggies, half the onion, chili, and other spices. Let it simmer for maybe 45 minutes more. The consistency needs to not be too dry, you want lots of liquid to ladle in the bowls over couscous, meat and veggies.
I didn't have much faith in the result, but it turned out absolutely delicious. The long cooking time did the trick, I think.
Might substitute some pumpkin for the zucchini (and add it in the beginning stage of cooking). Also, maybe simmer the lamb longer if I use raw meat, and add some garlic. The roast had lots of garlic so I didn't add more this time. Might also sprinkle some fresh cilantro on top. Lime or lemon juice could also work.
500-600 g lamb (I used leftover roast)
half of a small white cabbage
3 medium carrots
2 large onions
1 can Italian tomatoes
2 tbsp tomato paste
stock extract
1/2 medium aubergine
1/2 medium zucchini
chunk of sweet red pepper
red chili pepper, finely chopped
1/2 tsp saffron
3 tsp powdered red pepper
2 tsp harissa
couscous
Diced all veggies and meat, left only the cabbage in fairly big chunks. Needs a wide deep pan. Couscous prepared by instructions in the package.
Raw meat would be browned first but because I used leftovers, I sauteed half the onions in a generous amount of butter and cooking oil and then added the meat, cabbage and carrots. After cooking them a while in the oil, I added tomatoes, salt & pepper, stock extract and enough water to cover everything, and let it simmer. After maybe 45 minutes, added rest of the diced veggies, half the onion, chili, and other spices. Let it simmer for maybe 45 minutes more. The consistency needs to not be too dry, you want lots of liquid to ladle in the bowls over couscous, meat and veggies.
I didn't have much faith in the result, but it turned out absolutely delicious. The long cooking time did the trick, I think.
Might substitute some pumpkin for the zucchini (and add it in the beginning stage of cooking). Also, maybe simmer the lamb longer if I use raw meat, and add some garlic. The roast had lots of garlic so I didn't add more this time. Might also sprinkle some fresh cilantro on top. Lime or lemon juice could also work.