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Malian Lamb and Vegetable Couscous Stew
A hearty and flavorful stew featuring tender lamb, a medley of vegetables, and fluffy couscous, seasoned with aromatic spices. This dish is a comforting and complete meal, showcasing the rich culinary heritage of Mali.
ð§ ææ
- 1 kg Lamb shoulder(cut into 1.5-inch cubes)
- 2 large Onions(chopped)
- 4 cloves Garlic(minced)
- 3 medium Carrots(peeled and chopped)
- 2 medium Sweet potatoes(peeled and cubed)
- 2 medium Zucchini(chopped)
- 400 g Chickpeas(canned, rinsed and drained)
- 400 g Diced tomatoes(canned)
- 1 liter Lamb or beef broth
- 2 tsp Harissa paste
- 1 tsp Cumin
- 1 tsp Coriander
- 1/2 tsp Turmeric
- 1/4 tsp Cinnamon
- to taste Salt
- to taste Black pepper
- 2 tbsp Olive oil
- 250 g Couscous
- 1/4 cup Fresh mint(chopped, for garnish)
ðšâð³ äœãæ¹
- 1
Season the lamb cubes generously with salt and pepper.
- 2
Heat olive oil in a large pot or Dutch oven over medium-high heat. Brown the lamb in batches, ensuring not to overcrowd the pot. Remove the browned lamb and set aside.
- 3
Add the chopped onions to the pot and sauté until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
- 4
Stir in the harissa paste, cumin, coriander, turmeric, and cinnamon. Cook for 1 minute until the spices are fragrant.
- 5
Return the lamb to the pot. Add the diced tomatoes, lamb or beef broth, and bring to a simmer. Cover the pot, reduce the heat to low, and let it simmer gently for 1 hour, or until the lamb is tender.
- 6
Add the chopped carrots and sweet potatoes to the stew. Continue to simmer, covered, for another 20-25 minutes, or until the vegetables are tender.
- 7
Add the chopped zucchini and rinsed chickpeas to the stew. Cook for an additional 10 minutes, or until the zucchini is tender-crisp.
- 8
While the stew is finishing, prepare the couscous according to package directions. Typically, this involves pouring boiling water or broth over the couscous, covering, and letting it steam for 5-10 minutes.
- 9
Fluff the couscous with a fork. Serve the lamb and vegetable stew over the prepared couscous. Garnish with fresh chopped mint.
ð¡ ããã®ã³ã
- âFor a deeper flavor, you can marinate the lamb overnight with some of the spices and harissa.
- âAdjust the amount of harissa paste to your preferred level of spiciness.
- âFeel free to add other vegetables like bell peppers or turnips.
- âIf the stew becomes too thick, add a little more broth or water.
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- Use beef or goat meat instead of lamb.
- Add a pinch of saffron for an extra layer of flavor and color.
- Serve with a dollop of plain yogurt or a side of spicy sauce.