Couscous with lamb

Ingredients for Couscous with lamb

Instructions for Couscous with lamb

To prepare the Couscous with lamb recipe, please follow these instructions:

The meat is cut for approx. 3 cm. Big cubes. Onion and garlic sliced ​​and chopped well. The oil is heated in a large saucepan, and the cloves, onion and garlic flour well for approx. 5 minutes with stirring. Add so much water that everything is well and well covered. Sprinkle with salt and pepper, put on the saucepan and simmer for 30 minutes for low heat.

Semi-grains are spread into a flat dish and poured into salted water. Rub the damp grains lightly between the palms until all the water is absorbed and small balls develop. Cover this porridge and set it aside so far.

Carrots, carrots and peppers are cleaned and cut into spell. The zucchini is rinsed and cut into slices. The tomatoes are scalded and flaked.

Bring all the vegetables in the saucepan to the meat and simmer for low heat for another 30 minutes. The past 10 minutes boil the peas. Finally, the dish is gently tapped with tabascocauce and cayenne pepper.

Once the vegetables have come to the flesh, pour the semolina grains into a sieve that is placed, placed over a pot of boiling water. Put a cloth over the sieve and let the grains steam for 30 minutes, then sprinkle them in a hot bowl and mix with the butter.

Served separately for the lamb pollen.