Lamb Couscous

كسكس باللحم · Kuskus bil-laḥm

Ingredients13

• lamb shoulder, bone-in, cut into pieces1 kg
• couscous500 g
• onion2
• tomato2
• carrot3
• zucchini2
• chickpeas, cooked400 g
• olive oil4 tbsp
• ground cumin1 tsp
• ground turmeric1 tsp
• ground ginger1 tsp
• salt2 tsp
• fresh cilantro1 small bunch

Method

1. Cut the lamb into large pieces, the onions into wedges, the tomatoes into chunks, and the carrots and zucchini into thick pieces.
2. Brown the lamb in olive oil in a heavy pot, then add the onions and cook until softened.
3. Stir in the tomatoes, cumin, turmeric, ginger, and salt, cover with water, and simmer gently for about 1 hour until the lamb is nearly tender.
4. Add the carrots and cook for 15 minutes, then add the zucchini and chickpeas and simmer until the vegetables are tender.
5. Steam the couscous according to package directions, fluffing it with a fork so the grains stay separate.
6. Taste the broth and adjust the salt, then stir in chopped cilantro.
7. Mound the couscous on a wide platter, arrange the lamb and vegetables on top, and moisten with a ladle of broth.
8. Serve the remaining broth alongside so each person can add more as they like.