HOW TO PREPARE MOROCCAN LAMB TAGINE || COUS-COUS RECIPE || MAROKKANISCHES LAMM TAJINE APRIKOSEN
this is my version of lamb-couscous tagine, the dish traditionally uses lots of spices but here i´m trying to reduce some spices and making more meat tander and delicious with easy way here are the ingredients !
01kg Boneless lamb
350ml lamb borth
150g dried apricots
200g cous-cous
400g white onion chopped
3tbs extra-virgin olive oil
1tsp garlic paste
1tsp ginger paste
1tbs tomato paste
02 star anise
1tsp ground cumin
1tsp ground coriander
1tbs curry powder
1tsp paprika powder
pinch of ground cloves
pinch of saffron
salt and pepper--as for taste
fresh chopped cilantro + garniches and some roasted nuts
for lamb stock : water,rosemarry,carrot,onion and bay leaves..
for cous-cous : cous-cous,saffron, butter,salt, pepper...
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Lamb Stew & Couscous// Easy & Delicious Ramadan Recipe
Lamb stew & Couscous
Lamb Stew Ingredients
* Lamb Leg (bone in)
* Thinly sliced white onions
* Coriander powder
* Curry powder
* Cumin powder
* Chili powder
* Tomato paste
* Minced garlic
* Chicken bouillon or salt
* Hot water
* Chopped potatoes
* Chopped carrots
* Chopped Tomatoes
* Chopped zucchini
* Finely chopped cilantro
Lamb Stew Method
1. Heat a pot on medium
2. Add oil & onions
3. Fry onions until brown
4. Add spices, tomato paste, & a little bit of hot water (don’t add salt or bouillon)
5. Mix well (should be a paste consistency) & cook for 1-2 minutes
6. Next add lamb & garlic
7. Mix well & coat the paste really well with the lamb
8. Add salt or chicken bouillon to the meat
9. Mix again & pour in hot water
10. Cover with water up to a little more then half way of the meat
11. Bring to a simmer & taste for salt (add as needed)
12. Cover & cook on low heat for 1.5 hours (flip halfway)
13. Once meat is cooked through add in the potatoes, zucchini, carrots, & tomatoes
14. Cover & cook until the veggies are cooked through
15. Once veggies are cooked through top with cilantro
16. Enjoy!
Couscous Ingredients
* 1 1/2 cups of water or broth (I used vegetable broth, low sodium)
* Garlic powder
* Black pepper
* Onion powder
* Salt or chicken bouillon
* 1 cup couscous (makes 2-3 servings)
* 1 whole Lemon juice
* Chopped green onions
Couscous Method
1. Heat sauce pan on medium-high
2. Pour in broth or water
3. Next add spices (if using broth don’t add too much salt or bouillon because broths can be salty)
4. Mix well & let it come to a boil
5. Add couscous & mix again
6. Cover & remove from heat
7. Let couscous sit & away from heat till it soaks up all the liquid (6-7 minutes)
8. Once liquid is all soaked up squeeze in lemon juice & add green onions
9. Fluff with a fork
10. Enjoy!
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How To Make Lamb & Cous Cous Salad | Ep 570
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How To Make Lamb & Cous Cous Salad | Ep 570
200g lamb backstrap
1 tsp salt
1/2 tsp black pepper
1 tsp red sumac
1 tbsp lemon juice
1 tbsp olive oil + 2 tbsp for cooking
2/3 cup chicken stock, hot
1/2 cup cous cous
1/2 red onion, finely diced
1 cucumber, diced
2 tomatoes, diced
2 spring onions, finely sliced
2 red radish, thinly sliced
1 cube feta cheese
1 tbsp olive oil
1 tbsp lemon juice
How to make couscous(Algerian couscous, recipe from the capital )????????كسكس جزايري عاصمي
*********From Wikipedia sources...*********
According to Charles Perry, couscous originated
among the Berbers of Algeria and Morocco between the 11th century and 13th century, sometime between the end of the Zirid dynasty and the rise of the Almohad Caliphate.[11] The historian Hady Roger Idris noted that couscous is attested in the Hafsid era, but not in the Zirid era.[13] Food historian Lucie Bolens believes couscous originated several millennia earlier, during the reign of Masinissa in the ancient kingdom called Numidia in present-day Algeria.[14][15]
Known in France since the 16th century, it was integrated into French cuisine at the beginning of the 20th century, via the French colonial Empire and the Pieds-Noirs of Algeria. The oldest known traces of couscoussiers are found in graves from the 3rd century BC, from the time of berber king Masinissa of Numidia (in present-day northern Algeria), one of cradles of wheat cultivation.[Wikipedia source]*************
Ingredients:
Couscous with lamb ???? and white sauce,Carrots squash and
For your sauce:
3big onions ????
5 pieces of lamb ????
5 squash
5big carrots ????
Turnip is very suitable for the recipe but I didn’t have any
5 tbsp of oil
2tsp of salt
1tsp of black pepper
1tsp of cinnamon
For your couscous:
1pond of couscous
2 cups of water:use the first one when you steam your couscous for the first time and the second one in the second time
1/2 cup of oil:use the first half when you steam your couscous for the first time and the second half in the second time
chickpeas cooked before
MORE VIDEOS: -kalb elouz
-Vegan side dishes
- how to make Ramadan soup
Note:use medium size couscous is required
#foodporn #foodzillarecipe #food #foodie #foodphotography #foodstagram #foodblogger #foodstylist #foodiesofinstagram #foodlovers #foodstyling #foodpics #chef #cheflife #chefsofinstagram #cheflife???? #njcook #njchef #ny #nychef #mediterraneanfood #northafricanfood #linasrecipes234#algeriancouscous#couscous
Jacques Pépin's Couscous with Harissa and Lamb | KQED
In this episode of Today's Gourmet, Jacques Pépin makes a wonderful menu inspired by North African flavors. The star of the show is couscous with harissa and lamb and an abundance of vegetables. This recipe is more time-consuming than others, but the end result is worth it. He also makes a cured salmon gravlax, and recommends a strong wine with dinner along with an assortment of fresh and dried fruit for dessert. Happy Cooking!
In This Episode:
00:00 How to make couscous with leg of lamb
3:42 How to make harissa
6:22 How to cook couscous
10:34 How to season and cure salmon gravlax
Today's Gourmet with Jacques Pépin - Full episode
Season 2, Episode 17, 1992. North Africa recipes
Subscribe to watch a new Jacques Pépin video every Wednesday:
#jacquespepin #africanrecipes #couscous #kqed
About Today's Gourmet with Jacques Pépin:
Today’s Gourmet aired on KQED 9 for 3 seasons, spanning 1991 – 1993. The series showcased Jacques' culinary techniques, mouthwatering recipes, and his sensibilities as a chef. Episodes include recipes such as gnocchi maison and visits from special guests including the godmother of the organic food movement, Alice Waters.
The Jacques Pépin Foundation is dedicated to enriching lives and strengthening communities through the power of culinary education.
Subscribe to @KQEDFood to watch more food videos.
Moroccan LAMB, COUSCOUS & CHICKPEA STEW! Delicious Family Dinner! Recipe by Always Yummy!
Lamb braised with spices and herbs in an aromatic sauce and served with couscous is a perfect dish for a festive table or family dinner. There is not much fuss about cooking it but the result is amazing – this meal will become a culinary event.
❤️ If you like the recipe and want to say thanks, you can buy us a coffee -
✅ Ingredients:
• lamb – 1,7 lb | 800 g
• carrot – 10,5 oz | 300 g
• onion – 10,5 oz | 300 g
• chopped tomatoes – 10,5 oz | 300 g
• dried apricots – 7 oz | 200 g
• canned chickpea – 14 oz | 400 g (1 tin)
• couscous – 10,5 oz | 300 g
• water – 3 cup | 700 ml
• olive oil – 2 tbsp
• ground caraway – 2 tsp
• ground coriander – 1 tsp
• red chili flakes – ½ tsp
• chopped ginger – 1 tbsp
• garlic – 3 cloves
• cinnamon – 1 stick
• fresh parsley – 1 oz | 30 g
• ground black pepper – 1 tsp
• salt – 2 tsp
✔︎ You will need:
• heavy stockpot or cauldron
• carving board
• bowl
• food film
???? Preparation:
1. Cut the lamb into small pieces, onion into half rings, carrot into round slices.
2. Heat a stockpot over high heat, add the olive oil then the lamb and fry over high heat for 3-4 minutes flipping occasionally.
3. Add the onion and carrot and fry over medium heat for 3-4 minutes.
4. Add the chopped tomatoes, dried apricots, canned chickpea, ground caraway, black and red pepper, ground coriander, chopped ginger, minced garlic, 1 tsp of salt, a stick of cinnamon and 1 cup / 250 ml of water and stir.
5. Bring to a boil, reduce the heat to low, cover with a lid and braise for 1 hour 30 minutes.
6. Pour the couscous with 2 cup / 450 ml of boiling water, leave for 5 minutes, then salt and pepper to taste and stir.
7. Add the chopped-up fresh parsley to the lamb and stir.
8. Lay out the Moroccan lamb on a serving plate and serve to the table with couscous.
❗️Advices:
1. To your taste change couscous for rice