- 1 kg lamb stewing meat (such as lamb chops of leg of lamb)
- 1 grapefruit (zest + juice)
- 3 tablespoons ras el hanout
- 2 tablespoons ground cinnamon
- 2 teaspoons ground ginger
- 2 tablespoons sambal or chili pepper paste
- 3 garlic cloves
- 2 onions
- large handful green olives
- 1 can of tomato chunks
- 300 gram couscous
- olive oil
- pepper and salt to taste
- handful of flat leaf parsley
Kitchen equipment needed
- cutting board & chef’s knife
- slow cooker or large Dutch oven with lid
- water kettle
- medium-sized bowl
- cling film
- spoon or fork
Preparation — 4 hours and 10 minutes
PEEL the garlic cloves and onions and chop the onions in half rings and finely chop the garlic. If you’re using a slow cooker you can simply ADD everything to the slow cooker and set it for 4 hours on the lowest setting. So that would be lamb meat, pepper,salt, zest and juice of the grapefruit, 2 tablespoons ras el hanout, 1 tablespoon ground cinnamon, 1 teaspoon ground ginger, 2 tablespoons sambal, 3 finely chopped garlic cloves, 2 onions in half rings, 1 can of tomatoes and a large handful of olives.
If you’re using a Dutch oven or other heavy bottomed pan it’s best to start with the meat. If the meat is golden brown you can also sauté the onions and garlic before you add the spices, sambal, grapefruit, olive and canned tomatoes. Put a lid on and let it simmer for about 4 hours.
Finishing the lamb stew with spiced couscous — 10 minutes
Use a water kettle to cook about 200 ml of water. PLACE the couscous in a medium-sized pan along with a tablespoon of ras el hanout, a tablespoon ground cinnamon, a teaspoon ground ginger, pepper, salt and a large dash of olive oil. POUR the boiling water on top and cover with cling film. Let it soak for a few minutes, the couscous will absorb the water completely. Use a fork or spoon to stir the couscous and SEASON with pepper and salt.
SERVE the couscous with lamb stew and flat leaf parsley, enjoy!