As you may notice by now, I enjoy making stews.
It’s easy, packed with flavour and nutrients. This is a North African recipe that I came across recently, but added a few of my own changes.
- ±750gr lamb chunks
- ±4 pieces of chicken with the skin on
- coconut oil for frying
- 1,5 – 2 liters water
- 1 large or 2 smaller onions, sliced and diced
- 1 tablespoons paprika
- 1 teaspoon tumeric
- 1 tablespoon ground coriander
- 1 teaspoon black pepper
- 1 teaspoon dried chilli flakes
- half a teaspoon nutmeg
- 1 cinnamon stick
- handful Italian parsley, chopped
- 1 heaped tablespoon salt
- 2 tablespoons tomato puree
- 4 large carrots peeled, chopped
- 8-10 baby marrows, patty-pans, chopped
- 1 can chickpeas
- 1 cup couscous
- 1/2 cup raisins
- 1 teaspoon cinnamon or 1 more cinnamon stick
- Generously drizzle some oil into a stew pot, and brown the lamb and chicken. Once the meats are seared, remove just the chicken and set aside.
- Lower the heat to a medium setting and add the following ingredients: water, onions, paprika, turmeric, ground coriander, black pepper, chilli flakes, nutmeg, cinnamon stick, salt, parsley, puree. And allow to cook for about 40 minutes.
- After the 40 minutes cooking time, add the chicken, vegetables, chickpeas and let it cook for another 30 minutes on a low-medium steady heat.
- In a bowl, pour a cup of dried couscous, 2 cups of boiling water, salt, cinnamon and raisins. Cover with cling wrap and let it stand for about 10 minutes. After the 10 minutes, drizzle some olive oil and loosen the couscous with a fork.
Cook with the lid on. Taste and season with more salt if needed.
Always make sure you don’t do a taste test while the sauce is still piping hot on the spoon, the heat “disguises” the flavours. Allow it to cool down before tasting.