- 3 tablespoons Olive oil
- 1½ kg lamb, with bone, cut into medium size pieces
- 2 medium Onions or 300 g chopped
- ½ teaspoon ground black pepper
- 1 teaspoon Cayenne pepper
- 1 teaspoon ground turmeric
- 2 tablespoons Tomato paste
- 5 cups or 1250 ml of water
- 2 cubes MAGGI Chicken Stock
- 3 Carrots peeled and cut into large cubes
- 2 medium Potatoes, 2 medium potatoes, peeled and cut into large cubes
- 1 cup canned chickpeas
- 3 medium Zucchini, cut into large cubes
Libyan Lamb Couscous
INGREDIENTS
Libyan Lamb Couscous with
Libyan Lamb Couscous with 
- 3 tablespoons Olive oil
- 1½ kg lamb, with bone, cut into medium size pieces
- 2 medium Onions or 300 g chopped
- ½ teaspoon ground black pepper
- 1 teaspoon Cayenne pepper
- 1 teaspoon ground turmeric
- 2 tablespoons Tomato paste
- 5 cups or 1250 ml of water
- 2 cubes MAGGI Chicken Stock
- 3 Carrots peeled and cut into large cubes
- 2 medium Potatoes, 2 medium potatoes, peeled and cut into large cubes
- 1 cup canned chickpeas
- 3 medium Zucchini, cut into large cubes
NUTRITIONAL INFORMATION
Libyan Lamb Couscous with
Libyan Lamb Couscous with
- Energy 594 (Kcal)
- Protein 37 (g)
- Carbohydrate 27 (g)
- Total Fat 37 (g)
HOW TO PREPARE
Libyan Lamb Couscous with
Libyan Lamb Couscous with
1
Heat the oil in a large pot, brown the meat lightly then add onions and continue cooking until they become tender.
2
Season with spices and stir in the tomato paste. Cook for 2 more minutes.
3
Pour the water and add the MAGGI Chicken Stock cubes. Cover and simmer for 1 hour or until the meat is fairly tender.
4
Add carrots, potatoes and simmer for another 10 minutes. Then add chickpeas and zucchinis and cook for another 6 minutes.
5
Serve with hot couscous.
REVIEWS
Libyan Lamb Couscous with
