Tagine with lamb, pumpkin, sweet pepper and couscous

I love tagines for their rich flavor and smooth finish. In addition, for their preparation, you can use inexpensive pieces of meat, the softness of which you have doubts - with a long stew with spices in a tagine, they become very soft.

How to cook Tagine with lamb, pumpkin, sweet pepper and couscous

Step 1

Sprinkle Raz el Hanout, salt evenly on a cutting board and coat the meat pieces well in this mixture.

Step 2

Warm up the tagine with olive oil. Fry the meat on both sides, until browned (to seal it).

Step 3

Pour the meat with saffron infusion. Cook over medium heat for about 40 minutes with the lid closed. Add pumpkin and sweet pepper, cinnamon stick, cook the same amount.

Step 4

10 minutes before the end of cooking, in a deep bowl, pour couscous with boiling water and cover with a lid. Set aside insisting.

Step 5

Arrange the couscous on a wide platter. Put lamb with vegetables on top, pour over the resulting juice from the tagine and sprinkle with herbs.

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