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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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