Mutton, Pumpkin, Bell pepper, Saffron, Couscous, Tajin, Leg of lamb

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.

Ingredients

  • 600 g lamb (I prefer the loin, but you can use whatever cuts you like)
  • 300 g sweet pumpkin, cut into fairly large cubes
  • 1 st. couscous
  • 2.5 st. boiling water for couscous
  • 1 sweet pepper, cut into slices
  • 1 tsp spices Raz el Hanout (you can cook it yourself)
  • a small handful of cilantro or parsley leaves
  • salt, pepper, to taste
  • 1 cinnamon stick
  • a pinch of saffron, pour 1/2 tbsp. boiling water

Cooking

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.

Gallery