Served as main course. Non-vegetarian dish.

African

4 pieces leg of Lamb

4 Carrots, peeled and cut into big chunks

4 Yellow Zucchini, cut into chunks

1 cup Chickpeas, soaked the night before

1 medium Onion, diced

1 teaspoon Salt

1 teaspoon Ras el Hanout Spice Mix

1 teaspoon Curry Powder

1 teaspoon Cumin

1 teaspoon ground Coriander

1 liter Water (approx.) or broth

3 Tablespoons Oil

Heat the oil in a large pot, e.g. one for soup. Add the onion and the meat and let it take some colour. Add enough water or broth to cover the meat, usually about 1 liter. Stir in the spices. Add the chickpeas right now, or they will never become soft! Let it simmer on low for about 1 hour. After 1 hour, add the vegetables, make sure everything is slightly covered with water/broth. Let simmer for another hour. After these two hours, vegetables should be soft, and you should be able to tear apart the meat with a spoon, as this is how it is eaten! Check for seasoning and serve with steamed couscous.

Preparation time: 10 minutes

Cooking time: 2 1/4 hours

Serves: 4

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