Ingredients
| 225g each |
carrots, green beans, onions, and courgettes or turnips |
| 2 |
cloves garlic peeled and chopped |
| 1kg |
mutton ot lamb cut into 8 pieces approx |
| 30ml |
Equal Exchange Fair Trade Palestinian olive oil |
| 225 gm |
dried, organic chick peas |
| 5 ml |
salt |
| 5ml each |
FAIRTRADE ground ginger, salt, and FAIRTRADE ground cinnamon |
| 450 gm |
Suma organic couscous |
| 500ml |
warm water |
| 50g |
butter |
| 50 gm |
fresh parsley |
| FAIRTRADE |
Sources
Spices
Olive Oil
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Method
Soak the chick peas overnight in cold water, or for 4 to 6 hours, and simmered for 1 to 2 hours.
Trim and peel the veg and cut into 1 cm cubes / chunks.
Fry the garlic gently with the mutton in the oil.
After 5 mins add the hard veg like carrots and the chick peas and cover generously with water.
Add the salt, cinnamon, and ginger, and simmer for 45 minutes to 1 hour until the meat is tender.
Meanwhile in a basin mix the couscous with half the water breaking up any lumps with a fork.
The couscous absorbs all of the water.
Pile the couscous into the steamer and place over the stew for 15 minutes.
The steam needs to rise through the couscous.
Remove from the stew and stir in the other half of the warm water.
Cut the butter into small pieces and place back on top of the stew for the last 15 minutes.
Also at this point add the softer vegetables.
To serve:
Pile the couscous onto a large serving dish and hollow out the centre.
With a slotted spoon move the meat and veg into the dell.
Sprinkle the parsley over the meat, and serve the juices as a gravy in a gravy boat.
Serve with Harissa, a tomato sauce spiced with tabasco.
Beware, large appetites needed.
Variation
The lucky number 7 is important. Seven vegetables should be used.
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