» North African Lamb & Cous Cous Stew | A Recipe From Everyday Epicurean «

Ingredients

• Lamb. This can be any cut really, neck chops, flap, those scrappy bits from a side of lamb. Quantity is variable, but four neck chops should be plenty for a family of five.
• 1 large onion, finely chopped
• 1 large can of chickpeas (or equivalent of dried chickpeas soaked overnight)
• 2 carrots, sliced coarsely but evenly.
• 4 or 5 cloves of garlic, coarsely chopped.
• 1/4 cup of green/brown lentils
• 3/4 cup of red lentils
• 4 cups of a weak beef or lamb stock
• 1 can of Roma Tomatoes broken up (or about 5 or 6 fresh roma tomatoes chopped roughly)
• 1.5 teaspoons of “Ras al Hanout”:https://degroot.id.au/recipes/2006/03/07/ras-al-hanout/ spice mix.
• juice of 1 lemon
• salt and pepper to taste
• 1/4 to 1/2 a preserved lemon
• 3/4 to 1 cup of medium cous cous
• optional – two bullet chillies, finely chopped