• Cooking Time:
  • Servings:
  • Preparation Time:




  • 1/4 cup Vegetable oil
  • 1 lb Boneless lamb, cut in 6 pieces
  • 1 tsp Salt, or to taste
  • 1 tsp Black pepper
  • 1/2 tsp Turmeric
  • 2 cup Water
  • 1 cup Dried chick peas, soaked overnight, drained and skins peeled off
  • 2 lb Large onions, cut in long slices
  • 1 cup White raisins
  • 1 lb Couscous


  • Put the oil and lamb in the bottom of the couscousier and stir fry over moderate heat for 5 minutes.
  • Add the salt, pepper, turmeric and water.
  • Bring to a boil and simmer for 30 minutes.
  • Add the chick peas, onions and raisins and cook over low heat for 15 minutes.
  • At this time, prepare the couscous in the traditional manner rinsing and steaming twice in the top of the couscousier while the stew cooks in the bottom.
  • Total cooking time for both the pasta and stew is 1 hour.
  • To serve, put the pasta in a large bowl and level it slightly.
  • Sprinkle about 1/2 cup of the sauce over it.
  • Do not overdo it as it will make the pasta soggy.
  • Toss well to mix.
  • Excess sauce can be served separately.
  • Put the lamb pieces in the center of the pasta and arrange the onions, raisins, and chick peas over everything.

Categories: African  Lamb/Sheep  Main Dish  Stove 
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