Moroccan tajine with couscous

Name: Moroccan tajine with couscous
Cook time: 55 min
Total time: 55 min
Yield: 4
Ingredients: 2 Onions; 800 g shoulder of lamb; 2 TABLESPOONS Olive oil; 2 Garlic cloves; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Saffron threads; 7-10 Tbsp Cumin; 7-10 Tbsp Rose peppers; 400 g green beans; 400 g Carrots; 400 g Tomatoes; 3 Stem(s) Mint; 200 g Whole milk yoghurt; 250 g Couscous; 7-10 Tbsp Turmeric

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
55 mins

TOTAL TIME
55 mins

Ingredients

Servings: 4

2 Onions
800 g shoulder of lamb
2 TABLESPOONS Olive oil
2 Garlic cloves
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Saffron threads
7-10 Tbsp Cumin
7-10 Tbsp Rose peppers
400 g green beans
400 g Carrots
400 g Tomatoes
3 Stem(s) Mint
200 g Whole milk yoghurt
250 g Couscous
7-10 Tbsp Turmeric

Directions

1
Onions peel and cut into cubes. Wash the meat, dab dry and cut into cubes. Heat oil in a tajine or casserole dish. Fry meat for about 4 minutes, turning once in between. After 2 minutes add onions.
2
Peel the garlic and press it through a garlic press into the pot. Season with salt, pepper, saffron, cumin and paprika. Pour on 300 ml water and braise in a closed pot for about 45 minutes.
3
Wash and clean the beans and possibly halve them depending on their length. Peel, wash and slice carrots. Wash, clean and dice the tomatoes. After 20 minutes layer vegetables over the meat, season with salt and pepper.
4
In the meantime, wash the mint, shake dry, pluck leaves from the stalks and chop them except for something to garnish. Mix yoghurt and mint, season with salt and pepper. Prepare couscous in boiling salted water according to package instructions. Season with turmeric. Arrange couscous and tajine on plates. Add mint dip and garnish with mint.