Braised lamb with couscous
Description
The recipe won't take much time. It's best to cook the dish in a cauldron or at least in a pot with thick walls. The meat turns out very tender, crumbly, and melts in your mouth. Eat it right after cooking. Don't deny yourself such an incredibly delicious and nutritious dish. Serve hot.
Instructions
- 1
Step 1
1. Peel the garlic and grate it. Rinse the meat and cut it into medium-sized cubes, then place it into a separate container. Prepare the marinade for lamb by mixing garlic, cinnamon, salt, black pepper, cloves, coriander, cardamon, and 1 tablespoon of olive oil in a separate bowl. Add the marinade to the container with the meat and mix thoroughly. Let the meat marinate for 30 minutes.
- 2
Step 2
2. Place the kazan over heat and arrange the meat in a single layer. Cook until the lamb turns brown, then flip and cook on the other side. Pour the broth into the kazan with the meat, add bay leaf, and bring to a boil. Then reduce the heat, cover with a lid, and simmer for an hour, until the lamb becomes tender. Once cooked, remove the meat and place it in a bowl, covering it with foil to prevent drying.
- 3
Step 3
3. Peel and finely chop the onion. Heat a pot with olive oil over the stove, add the chopped onion, cover with a lid, and cook over medium heat for 15 minutes. Then remove the lid and continue cooking for another 15 minutes. Remove from heat and set aside.
- 4
Step 4
4. Pour the couscous into a separate saucepan, add 1 ¼ cups of water, 1 tablespoon of olive oil, and cook over medium heat for 5-7 minutes, until the grains turn golden brown.
- 5
Step 5
5. Add the broth from the meat to the couscous and cook until the liquid has evaporated, for about 10 minutes.
- 6
Step 6
7. Serve the dish, garnished with fresh herbs.