Couscous with Lamb Stew and Tomato Sauce with Rose Petals
⏳ Time
3 hours 30 minutes
🥕 Ingredients
27
🍽️ Servings
8
Description
Couscous with Lamb Stew and Tomato Sauce with Rose Petals
Ingredients
- Lamb - 31.7 oz
- Olive Oil - ¼ cup
- Onion - 3 heads
- Tomatoes - 8 pieces
- Spiced Tomato Juice - 4 cups
- Salt - to taste
- Ground Black Pepper - 1 teaspoon
- Mild Chili Spice - 1 piece
- Dried Chamomile - 1 teaspoon
- Oregano - 1 teaspoon
- Rosemary - ½ teaspoon
- Bay leaf - 1 piece
- Saffron - a pinch
- Turnips - 4 pieces
- Turnips - 4 pieces
- Courgette - 15.9 oz
- Orange Bell Peppers - 3 pieces
- Courgette - 22.9 oz
- Chickpea - 2 cups
- Paprika - ½ teaspoon
- Passata Tomato Sauce - 2 tablespoons
- Cayenne Pepper - ½ teaspoon
- Water - 4 cups
- Butter - 2 tablespoons
- Couscous - 9.9 oz
- Rosebuds - 1 tablespoon
- Chicken Broth - 1 cup
Step by Step guide
Step 1
Cut the boneless lamb into cubes (3 cm) and sauté in olive oil in three batches in a large pot (7-8 liters) over medium heat.
Step 2
Transfer the meat to a bowl, and in the pot, add finely chopped onion and sauté for 10 minutes.
Step 3
Meanwhile, dice the tomatoes and chop the chili pepper.
Step 4
Add the lamb back to the pot with the onion, then add the tomatoes, tomato juice, salt (1 teaspoon), black pepper, finely chopped fresh chili, herbs, and saffron. Simmer covered for one and a half hours.
Step 5
In the meantime, slice the carrots into rounds (1 cm), cut the turnips into wedges (1 cm), and chop the bell pepper into pieces (1 cm). Peel the zucchini and cut into cubes (1 cm). Cut the courgette lengthwise, then crosswise into 3 cm thick slices.
Step 6
After one and a half hours, add the carrots, turnips, zucchini, and bell pepper to the pot with the lamb and simmer covered for another 30 minutes.
Step 7
Then add the courgette, chickpeas, and cook covered for 20-25 minutes until the courgette slices are tender.
Step 8
While the stew is cooking, prepare the tomato sauce by mixing the broth with the tomato paste until smooth. Cook the sauce, stirring, until it thickens, about 10 minutes. Then add paprika, cayenne pepper, and chopped rose petals.
Step 9
For the couscous, bring 4 cups of water with butter and salt (1 teaspoon) to a boil in a 4-liter pot. Add the couscous (quick-cooking), stir, remove from heat, cover, and let sit for 5 minutes.
Step 10
Before serving, pour the couscous onto a large dish, top with the lamb stew (using a large slotted spoon). Serve the liquid from the stew and tomato sauce separately.
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