ALGERIAN STEW FOR COUSCOUS
This is our family's traditional recipe, usually served with plain steamed couscous. As it takes quite a while, it is always a big event, everyone loves it! This is my first recipe, so be kind!! NOTE: If you cannot find Ras el Hanout in the stores, there are some recipes here on zaar! It is a mixture made of cumin, coriander, cinnamon, pepper and other spices. It can be omitted in this recipe, just go a little heavier on the other spices mentioned and add a pinch of cinnamon!
Provided by Halalmom
Categories Stew
Time 2h10m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat the oil in a large pot, e.g. one for soup. Add the onion and the meat and let it take some colour.
- Add enough water or broth to cover the meat, usually about 1 liter. Stir in the spices.
- Add the chickpeas right now, or they will never become soft!
- Let it simmer on low for about 1 hour.
- After 1 hour, add the vegetables, make sure everything is slightly covered with water/broth. Let simmer for another hour.
- After these two hours, vegetables should be soft, and you should be able to tear apart the meat with a spoon, as this is how it is eaten!
- Check for seasoning and serve with steamed couscous!
Nutrition Facts : Calories 235.8, Fat 11.9, SaturatedFat 1.6, Sodium 828.5, Carbohydrate 28.8, Fiber 7.2, Sugar 9, Protein 6.4
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »#time-to-make #course #cuisine #preparation #occasion #main-dish #african #holiday-event #stews #ramadan #4-hours-or-less
You'll also love