Couscous with Lamb, Green Peas, and Pomegranate Seeds

Main Dishes | Romanian cuisine

⏳ Time

2 hours

🥕 Ingredients

🍽️ Servings

Description

Couscous with lamb, green peas, and pomegranate seeds

Ingredients

Lamb - 1½ kg
Carrot - 14.1 oz
Spanish onions - 4 pieces
Red Wine Vinegar - 1 fl oz
Oranges - 4 pieces
Lemon - 1 piece
Cinnamon - 1 tablespoon
Paprika - 2 spoons
Vegetable Oil - 1 fl oz
Honey - 2 spoons
Pitted Wild Apricots - 3.5 oz
Celery salt - 1 stalk
Couscous - 17.6 oz
Ghee - 3.5 oz
Frozen green bean pods - 17.6 oz
Pomegranate Seeds - 2 pieces
Salt - to taste
Ground Black Pepper - to taste

Step by Step guide

Step 1

Trim the lamb of any membranes and fat, and cut it into cubes about 2 cm on each side.

Step 2

In a tagine or deep skillet, heat vegetable oil and sauté the pieces of lamb until they are golden brown. Then add finely chopped onion, celery, and carrot cut into thin strips, stir, and cook for another ten minutes.

Step 3

Next, pour in the vinegar, lemon juice, and orange juice, then add the finely shredded orange zest, cinnamon, paprika, and prunes. Season with salt, cover with a lid, and simmer on low heat, almost like a candle flame, for an hour and a half.

Step 4

Twenty minutes before the time is up, you need to rub a pinch of melted butter into the couscous in a manner similar to making shortcrust pastry. Pour a cup of boiling water over the couscous in a deep bowl, stir, cover with a lid, and let it sit for five minutes. After that, repeat the process of incorporating the butter into the now slightly swollen couscous. It’s quite hot, but there’s nothing to be done. It requires some sacrifice. Pour another cup of boiling water over the couscous and stir. Cover with a lid and let it sit for five more minutes. Then, repeat the operation once again.

Step 5

Next, sauté the frozen green peas in a small amount of oil until they are heated through, and extract the seeds from the pomegranate. Mix the couscous with the green peas and pomegranate seeds. Transfer to a serving dish. In the saucepan with the lamb, add some honey, mix well, and simmer for another five minutes. Pour the meat over the couscous and serve.