Couscous with Mutton Tagine

Eating fresh foods is still the best snack and meal option, but for those of us with little time and lots of imagination, it is difficuilt to bring variety of dishes onto our dining table and so  cooking is often reduced to hasty sandwiches, yesterday's leftovers or buying foods in bags or boxes. But there are lots of dishes that could be done in no hassle and less time , adapted from various cuisines like pastas from Italy, titillating tapas and mouthwatering paellas from Spain or Couscous and rice dishes from Morocco etc.

When talking about Morocco, Tagine, salads, couscous and rice dishes come to our minds with the spirit of Moroccan flavours from mint and caraway to chilli and cinnamon. Couscous can be transformed into a delicious dish in no time. You don't need to go to Casablanca for this taste adventure.

This is a simple dish which tastes heavenly when blended well.

Ingredients

(Recipe : Creating Memories )

Chick peas 75 gm (soaked overnight)

Mutton 600 gm

Onion 2 sliced

Saffron a pinch

Ginger crushed 1/4 tsp

Turmeric 1/2 tsp

Pepper 1 tsp

Carrots 300 gm (cut into square chunks)

Pumpkin, peeled and cut into square chunks 450 gms

Raisins 76 gm

Couscous 500 gm

Parsley to garnish

Method

1.Cook the chick peas till done. Remove the skins with your fingers. Discard skins and drain.

2.Place the lamb, onions, saffron, ginger, turmeric, pepper, salt and 1.2litres/5cups of water in a couscousier or large saucepan. Slowly bring to the boil, then cover and simmer for about an hour, until the meat is tender. Use a pressure cooker otherwise. You can reduce water if using cooker.

3.Stir the carrots, pumpkin and raisins into the meat mixture, cover and simmer for a further 30-35 minutes, until the vegetables and meat are completely tender.

4.Prepare the couscous according to the instructions on the packet. You can use hot chicken/ vegetable stock instead of salted water. Spoon on to a serving plate, making a well in the centre.

5.Spoon the stew and gravy into the centre of the couscous, arranging some carrotds down the sides, or alternatively stir the stew into the couscous. Pour extra gravy into a jug. You can do it as we do in Dum process for biriyanis. Garnish with parsley or coriander and serve. 


Linking this post to  Christmas Delicacy