Tagine with lamb, pumpkin, sweet pepper and couscous

Name: Tagine with lamb, pumpkin, sweet pepper and couscous
Total time: 1 h 20 min
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

0 Reviews

Cooking time: 1 h 20 min

Description

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.

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.

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

Author

Cookinero

Total Reviews: 0

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