Preparation time is 15minutes
Cook time is 30minutes
Total time is 45minutes
Serve is for 6 people
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Difficulty level: 3 out of 4
13 Ingredients
Number of servings
6
- 75grams butter
- 1/2teaspoons salt
- 1L water
- 400grams raisins
- 500grams medium-grain couscous
- 4tablespoons olive oil
- 1.50kilograms boned shoulder of lamb, cubed
- 4 onions, finely chopped
- 200grams chickpeas, soaked overnight if using dried
- 1/2teaspoons ground ginger
- 1/2teaspoons ground turmeric
- 1 pinch saffron
- 1/2teaspoons pepper
Method
Step 1 of 4
Heat half the butter and the oil in a couscous steamer. Add the meat and onion. When the meat is browned on all sides, add the chickpeas and the spices and salt.
Step 2 of 4
Pour in the water, cover, and leave to cook for 20 minutes. Add the raisins and cook for a further 5 minutes.
Step 3 of 4
Meanwhile, prepare the couscous.
Step 4 of 4
Transfer the couscous to a large, shallow serving dish, arrange the meat in the centre, and top with the broth, raisins and chickpeas.
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