Chef & food My food story— —August —’24 46 Couscous Lamb Indulge in the splendor of slow-cooked lamb, in a luscious tomato sauce, and accompanied by fluffy couscous, chickpeas, eggs and roasted nuts, creating the ideal dish for any special occasion US INGREDIENT(S) HIGHLIGHTED Chickpeas, almonds, walnuts, lamb, and olive oil CUISINE Tunisian PREPARATION TIME 20 minutes COOKING TIME 1 ½ hours SERVES 6 people DIETARY Non-vegetarian LEVEL OF DIFFICULTY Moderate Ingredients: 500 gm couscous 200 gm onion, chopped 150 gm tomato paste 200 gm chickpeas 1 tsp black pepper 2 tsp salt 1 tsp turmeric ½ tsp ghee 6 cloves 200 gm green pepper 100 gm white almonds 100 gm walnuts 1 kg lamb 100 ml olive oil 1 cinnamon stick 4 eggs Method: a. Put oil into a large pan and fry the chopped onion over medium heat for 2 minutes. b. Add the lamb meat, salt, turmeric, black pepper and 1 piece of cinnamon stick and cook for 5 minutes. c. Add the tomato paste and cook for another 10 minutes. d. Add enough water and cook on low/ medium heat for about 45 minutes. e. Meanwhile, prepare the couscous semolina as indicated on the package, with water, salt, cloves, ghee and oil. f. Cook the chickpeas separately with ½ tsp of turmeric and salt. g. In the oven, roast the almonds and walnuts for 7 minutes at 160°C. h. Boil the eggs, deshell and cut them in halves and keep aside. i. 10 minutes before the cooking is complete take a few ladles of the broth (one at a time) and use them to moisten the couscous. j. After each addition of the broth, mix it thoroughly until it reaches the desired level of moisture. k. Arrange the semolina in a tajine pot and decorate the dish with the meat, chickpeas, raisins, eggs and nuts. l. Garnish with fried green hot peppers, and enjoy. Recipe tip: a. Choose fresh ingredients. b. Cook on slow heat. Serving tip: Serve the couscous on a nice traditional plate, decorated with all the ingredients - vegetables, lamb and boiled eggs. The dish should be served hot for better enjoyment.
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