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How To make Lamb And Sausage Couscous
3 lb Lamb shoulder
- cut into 2-in cubes 1/2 ts Salt; or to taste
Freshly ground black pepper 1 tb Olive oil
1 md Onion; quartered
4 md Carrots; peeled
-and cut into 1/2-in rounds 2 Celery stalks
- cut into 4 pieces 1/4 c Tomato paste
3 tb All-purpose flour
1 c Dry white wine
6 c Low-sodium chicken broth
-=OR=- Water 1 ts Cayenne pepper
1 tb Ground cumin
6 Spicy sausages
- preferably merguez-style 2 md Zucchini
- cut into rounds 1-in thick 1 1/2 c Couscous
PREHEAT OVEN TO 325F. Pat the meat dry and sprinkle with salt and pepper as desired. Heat the oil in a large covered casserole or Dutch oven over high heat on top of the stove. Add the meat, without crowding, in batches if necessary, and brown well on all sides. Remove pieces to a plate as they are done and reserve. Repeat until all meat is browned. Do not pour off fat. Replace the casserole over medium heat. Add the onion, carrots, celery and tomato paste. Cook, stirring occasionally, 5 minutes. Use your spoon to loosen and dissolve the brown bits stuck to the bottom of the casserole. Add flour and cook, stirring, an additional minute. Add wine, meat (and any juices on the plate), stock, cayenne and cumin. Cover, bring to a boil and place in the oven for 1 1/4 hours, or until meat is tender. Meanwhile, combine sausage and zucchini in an ovenproof dish, cover and place in the oven until sausages are cooked, about 20 minutes. Follow directions on the back of the box and cook the couscous. Remove stewed lamb and the sausage/ vegetable mixture from the oven. Using a slotted spoon, remove the meat from the sauce and place it in a serving bowl. Pour off and discard any excess fat from the sausages and add sausages and vegetables to the lamb. Pour the thin gravy through a fine strainer into the serving bowl and discard the vegetables and spices that remain in the strainer. To serve, place the couscous in another serving dish. Pour the broth into a pitcher or soup tureen. Encourage guests to place couscous in their soup bowl, top with the meat and vegetables and moisten with soup.
How To make Lamb And Sausage Couscous's Videos
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This yummy dish makes a nice lunch or dinner option for busy weekdays, and it's also something the kids in your family will enjoy. For the recipe, go to
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The best couscous recipe with sausage!মজাদার কুসকুস রান্নার সহজ রেসিপি!
How To Make Couscous With Lamb. English Version
How To Make Couscous With Lamb. English Version
In this video you are going to learn how to make the Algerian Couscous With lamb Step by step with explanation. In this video I provide you with all the steps and ingredients to making a delicious Couscous successfully.
I hope you enjoy It
Link for How to steam Couscous:
Gordon Ramsay's Sausage Hotpot
No color, no flavor. Gordon Ramsay creates a beautiful sausage hotpot with his daughter, along with a wonderful potato and beetroot gratin. Try this for dinner tonight! Get more great cooking inspiration on Gordon Ramsay's Ultimate Home Cooking, FREE on Dabl Network! Visit for where to watch! #Dabl #DablNetwork #CordCutters #FreeTV
Moroccan Beef Tagine Recipe with Couscous
Beef Tagine recipe is a traditional Moroccan food. Beef Tagine is slow cooked meet (i am cooking beef) with a blend of sweet and savory flavors.
Today I will show you how to cook Moroccan beef tagine with couscous.
Moroccan food is known for its mix of spices and beautifully textured recipes.
I am cooking my beef tagine recipe using vegetable stock, adding prunes, walnuts, raisins and chickpeas.
Follow my step step guide how to cook tagine with beef and enjoy!
Ingredients:
1.5 lb beef
1 onion
3 tomatoes
1.5 cup cilantro
3 cups vegetable stock
Spice rub for meat:
1 tbsp cumin
1 tbsp ras el hanout
1 tbsp ground ginger
1 tbsp sweet paprika
1 tbsp cinnamon
Add salt pepper to taste
Couscous
2.5 cups couscous
4 cups vegetable stock
Salt and pepper to taste
olive oil
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