Lamb with couscous
Description
The dish is prepared without unnecessary complications. Lamb is very popular and is a favorite ingredient in many national cuisines, especially noticeable among the peoples of the South. Lamb goes very well with rice, and you can also try pairing lamb with couscous—a traditional African grain. In Morocco, there's even a custom of feeding brides couscous before the wedding, to make them even more beautiful. The finished dish can now be served.
Instructions
- 1
Step 1
1. Prepare the lamb meat. First, remove the sinews from the meat, trim off excess fat from the meat pieces, and cut into cubes about 3 cm in size. The best cuts for this are the leg, shoulder, or loin.
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Step 2
2. Heat the pan well, add a very small amount of oil, and place the meat on it. To ensure the meat is nicely seared and doesn't release excess juice, arrange it loosely in the pan. Alternatively, you can sear the meat in batches.
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Step 3
3. After the meat is fried, season it with pepper and salt. Then cover with a lid and reduce the heat. If necessary, add water. Cook for 15-20 minutes.
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Step 4
4. Place the cooked meat on a plate, finely chop the onion and sauté it in a frying pan. Cook until the onion becomes soft.
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Step 5
5. Add the couscous to the onions, season with salt, and mix. Add the meat to the same pot. Pour in boiling water just enough to barely cover the couscous. Do not add too much water, or the couscous may turn into mush.
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Step 6
6. Cover tightly with a lid and let it steep for 5-7 minutes. The couscous will absorb the water, becoming infused with the meat aroma.