Algerian Lamb and Couscous

About this recipe

Transport yourself to the heart of Algeria with this authentic lamb and couscous recipe. Richly spiced and slow-cooked, this dish combines tender lamb with fluffy couscous, infused with the flavors of cumin, paprika, and turmeric. It's a hearty and satisfying meal that brings the warmth of Algerian home cooking to your table.

Ingredients

• 2 cups couscous
• 1 lb lamb shoulder, cut into cubes
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon sweet paprika
• 1/2 teaspoon ground turmeric
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon cayenne pepper
• 1 cup cooked chickpeas
• 1 cup diced carrots
• 1 cup diced zucchini
• 1 cup diced tomatoes
• 2 cups vegetable broth
• 3 tablespoons olive oil
• Salt and pepper to taste

Directions

1. 1

   Heat 2 tablespoons of olive oil in a large pot over medium heat.

2. 2

   Brown lamb cubes on all sides, then remove and set aside.

3. 3

   In the same pot, sauté onions and garlic until soft.

4. 4

   Add cumin, paprika, turmeric, cinnamon, and cayenne; stir until fragrant.

5. 5

   Return lamb to the pot; add chickpeas, carrots, zucchini, tomatoes, and broth.

6. 6

   Bring to a boil, then lower heat and simmer for 1 hour.

7. 7

   Prepare couscous: Toast in 1 tablespoon olive oil until golden, then add 2 cups boiling water. Cover and let stand 10 minutes.

8. 8

   Fluff couscous with a fork, season stew with salt and pepper, and serve together.