Lamb Couscous

Ingredients

• 500 g lamb back (in stew pieces)
• Salt
• Pepper
• 1 tsp turmeric
• 1 tbsp Ras el-Hanout (spice blend)
• 100 ml olive oil
• 4 green pimentos (green are hot, light-green mild)
• coarse Sea salt
• 3 onions (quartered)
• 1 small chili
• 2 Garlic cloves
• 80 g tomato paste
• 500 ml vegetable broth
• 300 g diced tomatoes (canned)
• 2 potatoes (peeled and cubed)
• 100 g pumpkin (ready-to-cook, about 1.5 x 1.5 cm cubes)
• 2 carrots (peeled, sliced)
• 200 g Couscous
• 150 ml water (for steaming)
• 50 g butter

Instructions

1. 1.

   Season the lamb with salt, pepper, turmeric and Ras el-Hanout.

2. 2.

   Heat olive oil and brown the green pimentos all around until they color; remove from pan and season with coarse sea salt.

3. 3.

   Add onions, chili and garlic to the same pan, sauté, then add the lamb. Brown well. Add tomato paste and deglaze with vegetable broth and canned tomatoes; stir well.

4. 4.

   Drain chickpeas, add them, cover and simmer on medium for 1 hour, stirring occasionally.

5. 5.

   Add potato and pumpkin cubes and carrot slices, continue simmering uncovered for another 20 minutes.

6. 6.

   Moisten couscous in a bowl with water, rub between hands briefly, steam for about 10 minutes until tender. Fold in butter flakes, add some vegetable broth or lamb-tomato sauce, steam another 5 minutes.

7. 7.

   Serve the lamb stew over couscous and garnish with the roasted pimentos.