Leg of lamb with vegetables and cous-cous
We learned this recipe from our friend Taoufik in Tunisia when we worked there for half a year. Vegetarians can simply omit the leg of lamb and those who do not like lamb can also take chicken or roast beef.
Ingredients (3-4 people):
Leg of lamb (about 600-800 g)
2 big zucchini
6-8 carrots
1 small eggplant
1 can chickpeas
4 large onions
2 cans of chunky tomatoes (or freshly prepared)
1 can chickpeas
1 L vegetable stock
2 teaspoons couscous spice mixture (composition comes separately here)
2-4 tbsp Harissa (tube) (amount depending on desired sharpness)
olive oil
vegetable fat
tomato paste
Cous-cous (you get in Germany as an instant version, you can prepare in two different ways)
salt
a piece of butter
Preparation:
Spice mixture for couscous vegetables (gives about 50-60 g, enough for some preparations)
all ground spices !!
1 teaspoon cinnamon
2 tsp turmeric
3 tbsp cumin (cumin)
2 tsp coriander
2 teaspoons nutmeg
1 teaspoon cloves
1 tsp cardamon
1 teaspoon cayenne pepper
Clean the vegetables, cut the courgettes into slices of approx. 1 cm, carrots into slices of just 1 cm, quarter the eggplant and cut into slices, drain and prepare the chickpeas, peel the onions and cut into quarters.
Boil 1 L vegetable stock and add about 4 tablespoons tomato paste, mix the 2 teaspoon couscous spice and the 2-4 tbsp Harissa.
Heat vegetable fat in a pan, salt and pepper the leg of lamb and sauté from all sides. At the same time, heat some olive oil in a large saucepan. All vegetables, lamb legs and vegetable broth must be clean!
Sauté the onions in olive oil for a short time, then add the carrots, zucchini and aubergines, then sauté briefly. Then add chickpeas and chunky tomatoes. Put the leg of lamb into it and pour over the spiced vegetable stock.
This is allowed to simmer for two hours before simmering. Tastes the very next day on the best.
Prepare the cous-cous according to the instructions on the package. I always add 1 tablespoon of olive oil to the boiling water and about 1 teaspoon of salt. Then sprinkle in the cous-cous crumbs, cover, let stand, about 5 minutes. Then add some small butter flakes and loosen the cous-cous with a fork crumbly.
Alternative preparation cous-cous:
If you have a suitable, very fine sieve, then you can put the cous-cous in this sieve and cook for about 20-30 minutes over the vegetable steam.
Arrange couscous with roasted leg of lamb and vegetables, serve, good appetite!
