A delicious Algerian couscous with lamb while orange dressed, a tasty family dish
Ingredients
For the sauce:
Some pieces of lamb meat (I took a necklace and a piece of leg of lamb)
2 grated onions
2 cloves garlic grated
1 cup chickpeas, soaked the day before
1 tomato
1 tbsp of tomato paste
8 carrots
½ butternut squash (depending on size)
1 celery stal
3 tablespoons of oi
Salt pepper
1 teaspoon of paprika
1 teaspoon Ras-el-hanout
1 tbsp turmeric
½ teaspoon cinnamon
1 tsp ground coriander
Chili according to your taste
For couscous:
3 cups medium couscous (1 cup = 250 ml)
2 tablespoons of olive oil
Water
2 tablespoons salt
3 tbsp Ghee (Smen, clarified butter)
To decorate:
A few pinches of cinnamon
Flaked almonds roasted
For the preparation of couscous, proceed as HERE
The only note is that cooking the couscous will be done over the prepared sauce
In the bottom of the couscoussier, sauté in the oil, onions, garlic, split celery, spices and meat, for at least 10 minutes, until the meat is colored and the onion becomes translucent.
Add 1 liter and a half of water and chickpeas
Let cook.
Put the couscous in the top of the couscoussier.
When the steam begins to come out through the couscous, count another 20 minutes and remove the top of the couscoussier (replace it with a lid).
Meanwhile, work the grain of couscous as on the tutorial.
We will work 2 or 3 times depending on the quality of your couscous.
At the end, put in a gasaa and add him the smen (you can put a mixture of smen and olive oil, it's excellent)
Before the meat has finished cooking, add the carrots in large slices or sticks
After 10 minutes, add the squash (it takes less time to cook than the carrots)
Add water if necessary to get enough sauce.
When the vegetables and meat are cooked, remove the meat and put it on a plate. Taste the sauce to correct the seasoning.
Serve the couscous in a dish, put on the meat and some vegetables.
Garnish with pinches of cinnamon, toasted flaked almonds and coriander sprigs.
Serve the sauce on the side.
Serve hot.
