Cuscus bil-Bosla
(Couscous with Lamb and Chickpeas) Recipe
Origin: Libya Period: Traditional
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Ingredients:
675g couscous
1 dessert spoon oil
1 onion, chopped
1 tsp salt
2 tbsp tomato purée
120ml water
1/2 tsp kammon hoot
3 large onions, thinly sliced
2 tbsp butter
5 thin lamb steaks
150g dried chickpeas
2 poatatoes, diced
2 green chillies, sliced
1/2 tsp hot chilli, minced
1 tbsp oil
500ml vegetable stock
salt and black pepper, to taste
Cuscus bil-Bosla
(Couscous with Lamb and Chickpeas) Preparation:
Method:
Add the oil to a large frying pan and when hot use to cook the meat and chopped onion. Continue cooking until the onion begins to colour (about 10 minutes), turning the meat half way through.
Whisk the tomato purée into the water then add to the pan along with the beans and kammon hoot. Bring to a simmer then cover and cook on low heat for 2 hours, or until the beans are tender. Check the liquid level now and again and top-up with water, as necessary (stir occasionally). About 25 minutes before the mixture is ready add the diced potatoes and continue cooking until the potatoes are tender.
About 10 minutes before the stew is ready add the butter to a pan and use to fry the sliced onions until they turn a golden brown (about 10 minutes). Stir-in the chillies and season with salt and black pepper. Fry for a further 2 minutes then add the oil and vegetable stock. Bring to a boil and allow to boil for 3 minutes then remove the pan from the heat and stir-in the couscous. Cover the pan and allow to stand for 5 minutes.
Arrange the couscous on a serving tray or plate, arrange the lamb slices on top then spoon the chickpea sauce over everything.
Read: Recipe Articles and Reviews
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More African recipes... More North African recipes... More main course recipes... More Traditional recipes... More recipes for Stews... More recipes using Chillies... More recipes using Beans and Pulses... More recipes for Pasta... More recipes for Lamb... More recipes for Carbohydrate Staples... More recipes for Sauces...
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Other recipes with lamb and beans as primary ingredients:
Ajlouke et Potiron
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