Heading the kitchen at the restaurant of La Mamounia, the most luxurious hotel in Marrakech, Chef Rachid Agouray shares his personal recipe for lamb couscous with seven vegetables. Ready to fill the room with the wonderful aroma of spices? Let's get started!
ingredients
- 3 kg of lamb shank
- 1 kg of medium couscous
- 3 kg of lamb shoulder and neck in pieces
- 2 bunches of parsley and coriander
- 500g of button mushrooms
- 500g of carrots
- 500g of turnips
- 500g of zucchini
- 500g of white cabbage
- 500g of pumpkin
- 300g of eggplants
- 750g of fresh tomatoes Chickpeas, raisins, ginger, saffron, olive oil, cayenne, salt, and pepper.
preparation
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In a couscous steamer, sauté the meat pieces, thinly sliced onions in oil, the bouquet of herbs, spices, and add enough water to cover.
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Cut the vegetables lengthwise. Once the meat is halfway tender and easily comes off the bone, add the turnip, carrot, and fresh tomato puree. Allow it to cook for about 15 minutes, then add the rest of the vegetables and cook for an additional 15 minutes.
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In a very large bowl, place the couscous, salt, and a generous drizzle of olive oil. Mix with your fingers (not your whole hand) to coat the grains. Gradually sprinkle a little water while mixing. This hydrates the couscous; otherwise, it would be dry and not cook properly. The grains should separate, roll, and have a moist appearance.
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Then place the couscous in the top of the couscous steamer, which should have been preheated on the broth. (You can either cover the couscous or leave it uncovered.)
After a few minutes of cooking (about 15 minutes), remove the couscous and place it in a large dish.
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Sprinkle with a little water and mix with a wooden spoon or your hands to aerate the grains. Put it back in the top of the couscous steamer and repeat this process 3 times, every 15 to 20 minutes, as soon as the couscous is cooked.
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Serve the couscous topped with the garnish, along with broth and hot sauce on the side.
Enjoy!
