COOKING-VARIETIES : FOOD AND HEALTH BENEFITS: Moroccon Couscous Lamb recipe

LAMB--COUSCOUS-RECIPE

I learnt to cook this recipe from my friend HAJARE MAHDA OF MOROCCO
HOW TO COOK COUSCOUS
(6-8 servings)
4 cups couscous
3 cups water

Wash couscous and drain away water. Place the couscous inside a two-piece steamer, called couscoussier. Let the steam cook the couscous for about 45 minutes.

Take out couscous from the steamer and place in a bowl. Drizzle olive oil on it and mix well, until couscous is well coated. Add more water in the couscoussier and steam the couscous again for another 30 minutes. The texture of the grain should be fluffy with no clumps. Place the cooked couscous on a large serving plate

HOW TO MAKE COUSCOUS LAMB SAUCE:

2 pounds shoulder of lamb
4 tablespoons olive oil
3 pieces large onions
1 clove minced garlic
1 teaspoon coriander
1 teaspoon cumin powder
1 teaspoon paprika powder
1 teaspoon ginger juice
1 teaspoon turmeric powder
A pinch of saffron, salt and pepper to taste
4 cups water

VEGETABLE INGREDIENTS FOR COUSCOUS:

4 fresh red tomatoes
5 pieces carrots cut into 6 cm halves
4 pieces zucchini- quartered
1 red capsicum
1 (425gram) canned chickpeas

Cut lamb into about 4cm pieces. Heat up oil in a pan. Add in lamb and stir for a few minutes until lamb turns brown. Add in onions and garlic until brown. Add in spice ingredients and salt. Stir for a few minutes on low fire. Add in water and let it boil. Add carrots and tomatoes. After 20 minutes, add zucchini and red bell pepper. Cook until the meat is tender. When meat is cooked, add chickpeas. Stir for 5 minutes and put off fire.

CARAMELIZED ONION TOPPING:

5 large onions - paper thin slices
3 tablespoons olive oil
Half cup raisins
Half cup brown sugar
1 teaspoon cinnamon powder

Heat olive oil in a pan. Add onions, stir until brown and soft. Add raisins, brown sugar and cinnamon. Stir until onions caramelized.
Pour couscous sauce with meat and vegetables on top of couscous. Do not pour all the sauce on top of couscous, leave some portion and fill them up in individual serving bowls. Then pour caramelized onion topping on top center.