Algerian Stew For Couscous Recipe

Ingredients for Algerian Stew For Couscous

• Leg Of Lamb
• Carrots
• Yellow Zucchini
• 1 (15-ounce) can chickpeas, rinsed and drained
• 1 large onion, chopped
• Salt
• Ras El Hanout Spice Mix
• Curry Powder
• Cumin
• Ground Coriander
• Water
• 2 tablespoons olive oil

How to Make Algerian Stew For Couscous

1. Heat olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.
2. Add the chopped onion and cook until softened, about 5 minutes.
3. Add the lamb or beef cubes and brown on all sides.
4. Pour in the beef broth (or water).
5. Stir in the ras el hanout (or substitute spice blend), salt, and pepper.
6. Add the chickpeas; they must be added early to soften properly.
7. Bring to a simmer, then reduce heat to low, cover, and let simmer for 1 hour.
8. After 1 hour, add the carrots, zucchini, diced tomatoes, and potatoes.
9. Ensure the vegetables are partially submerged in the liquid; add more broth if necessary.
10. Continue to simmer, covered, for another hour, or until the meat is easily shredded with a spoon and the vegetables are tender.
11. Check the seasoning, adding more salt and pepper to taste.
12. Serve hot over fluffy couscous.