World Cuisine

  • 75 g (3 oz) butter
  • 4 tablespoons olive oil
  • 1.5 kg (3 lb) boned shoulder of lamb, cubed
  • 4 onions, finely chopped
  • 200 g (7 oz) chickpeas (soaked overnight if using dried)
  • ½ teaspoon ground ginger
  • ½ teaspoon ground turmeric
  • pinch of saffron
  • ½ teaspoon pepper
  • ½ teaspoon salt
  • 1 litre (1¾ pints) water
  • 400 g (13 oz) raisins
  • 500 g (1 lb) medium-grain couscous

Heat half the butter and the oil in a couscous steamer. Add the meat and onion. When the meat is browned on all sides, add the chickpeas and the spices and salt.

Pour in the water, cover, and leave to cook for 20 minutes. Add the raisins and cook for a further 5 minutes.

Meanwhile, prepare the couscous following the method on pages 12–13.

Transfer the couscous to a large, shallow serving dish, arrange the meat in the centre, and top with the broth, raisins and chickpeas.

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