Ingredients for Algerian Stew For Couscous
- 2 lbs lamb, cut into 1 inch cubes
- 3 medium carrots, peeled and sliced
- 2 medium zucchini, sliced
- 1 (15 ounce) can chickpeas, rinsed and drained
- 1 large onion, chopped
- 1 1/2 teaspoons salt
- 1 tablespoon ras el hanout spice mix
- Curry Powder
- Cumin
- Ground Coriander
- 4 cups water
- 1 tablespoon olive oil
- 4 cups beef broth
- 1/2 teaspoon black pepper
- 1 (14 1/2 ounce) can diced tomatoes, undrained
- 2 medium potatoes, peeled and diced
- couscous, for serving
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How to Make Algerian Stew For Couscous
- Heat olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.
- Add the chopped onion and cook until softened, about 5 minutes.
- Add the lamb or beef cubes and brown on all sides.
- Pour in the beef broth (or water).
- Stir in the ras el hanout (or substitute spice blend), salt, and pepper.
- Add the chickpeas; they must be added early to soften properly.
- Bring to a simmer, then reduce heat to low, cover, and let simmer for 1 hour.
- After 1 hour, add the carrots, zucchini, diced tomatoes, and potatoes.
- Ensure the vegetables are partially submerged in the liquid; add more broth if necessary.
- Continue to simmer, covered, for another hour, or until the meat is easily shredded with a spoon and the vegetables are tender.
- Check the seasoning, adding more salt and pepper to taste.
- Serve hot over fluffy couscous.
Nutrition Information (Approximate per serving)
Sodium
34 g
Sugar
35g
Fat
8g
Carbs
9g
