1/2 cup chick-peas, soaked overnight
1-1/2 lb lean lamb, cut into bite-size pieces
2 Spanish onions, sliced
pinch of saffron
1/4 tsp ground ginger
1/2 tsp ground turmeric
1 tsp freshly ground black pepper
1 lb carrots, cut into 2-1/2-inch pieces
1-1/2 lb pumpkin, peeled, seeded and cut into 1-inch cubes
3 oz raisins
2/3 cup couscous
fresh parsley, to garnish
- Drain the chick-peas and cook for 1 to 1-1/2 hours in boiling water, until tender. Place in cold water and remove the skins with your fingers. Discard the skins and drain.
- Place the lamb, onions, saffron, ginger, turmeric, pepper, salt and 5 cups water in a large saucepan. Slowly bring to a boil, then cover and simmer for about 1 hour, until the meat is tender.
- 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.
- Prepare the couscous according to the instructions on the packet. Spoon on to a warmed serving plate, making a well in the centre.
- Spoon the stew and gravy into the centre of the couscous, arranging some carrots down the sides, or alternatively stir the stew into the couscous. Garnish with parsley and serve.
Makes 4 to 6 servings.
Source: The Best of Morocco