MC Moroccan 75mins
Lamb Vegetables Herbs Main Course Eggless Morocco North African Africa
Lamb or Veal, cut into 2.5cm/1 inch cubes
small Cabbage, chopped
Onions , sliced
Pumpkin, cut into 2.5cm/1 inch chunks
large Tomatoes, roughly chopped
Chili Pepper, chopped
freshly chopped Coriander
Place the meat, half the onions, all the cabbage, pumpkin, half butter,
salt and pepper in a large saucepan. Cover with water then bring to the
boil over a medium high heat. Reduce the heat, then simmer for 30 minutes.
Add the tomatoes, the eggplant (chopped but not peeled), the remaining onions,
carrots, chilies, and chopped coriander and mix well. Adjust the seasoning
if necessary, bring to the boil the reduce the heat and simmer for a further 30
minutes, adding a little more water if necessary.
15 minutes before serving, place the couscous in a large serving bowl and cover
with of boiling water making sure there is 12mm/1/2 inch of water above the
couscous. Cover and leave to stand for about 10 minutes.
To serve - fluff the couscous up with a fork, add the remaining butter and mix
well. Pile the meat mixture over the top of the couscous and serve immediately.
Lamb Recipes | General
Lamb Preparation & Cooking Times |
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