Chicken and Lamb Stew

    Chicken and Lamb Stew

    3saves
    2hours


    Be the first to make this!

    Packed with vegetables and spices this chicken and lamb stew with couscous is a hearty favourite bringing exotic flavours to our table.

    Ingredients
    Serves: 8 

    • 2 tablespoons olive oil
    • 900g lamb, cut into large cubes
    • 900g chicken breast, cut into large cubes
    • 3 onions, diced
    • 3 garlic cloves, crushed
    • 1 (400g) tin crushed tomatoes
    • 1 litre chicken stock
    • 1 tablespoon ras el hanout
    • 1 tablespoon ground cumin
    • 1 tablespoon ground coriander
    • 1 tablespoon ground sage
    • 1 tablespoon ground paprika
    • 1 pinch salt and pepper, to taste
    • 4 turnips, peeled and cut into 8 pieces
    • 4 carrots, peeled and cut into thick slices
    • 4 zucchinis, washed and cut into thick slices
    • 50g parsley, diced
    • 1 (400g) tin chickpeas, drained
    • 1kg couscous
    • 100g butter, diced
    • 3 teaspoons harissa or other hot chilli sauce

    Directions
    Preparation:30min  ›  Cook:1hour30min  ›  Ready in:2hours 

    1. Heat the oil in a saucepan over high heat and cook the lamb and chicken for 5 minutes or until brown.
    2. Add the onions and garlic to the saucepan and cook for several more minutes or until golden brown.
    3. Add the tomatoes, chicken stock, ras el hanout, cumin, coriander, sage and paprika. Season with salt and pepper. Simmer for 10 minutes.
    4. Add the turnips, carrots, zucchinis and parsley then simmer for 1 hour. Stir in the chickpeas and cook for 10 minutes.
    5. Prepare the couscous according to manufacturer's directions. Add the butter to the grains and mix well with a fork, separating the grains to prevent lumps from forming.
    6. Take 2 or 3 ladles of stock from the saucepan and pour into a bowl then add the harissa to the stock. Mix well.
    7. Serve the spicy stock in the bowl along with the beef and lamb stew and couscous.

    Ras el hanout

    Ras el hanout is a blend of spices from North Africa. There is not a permanent combination of spices that are used, each maker has their own secret combination often containing over a dozen spices, sometimes as many as a hundred. Typically they would include cardamom, clove, cinnamon, chilli powder, coriander, cumin, nutmeg, peppercorn and turmeric. If you cannot find this blend make your own by using the above mentioned ingredients or use a curry powder.

    Recently Viewed

    Reviews (0)

    Write a review

    Click on stars to rate