Couscous with lamb ragout and tomato sauce with rose petals
8 servings
210 minutes
Couscous with lamb stew and tomato sauce with rose petals is an exquisite dish of Arabic cuisine that combines spicy aromas and tender meat texture. The origins of this recipe date back centuries when spices and herbs were used to create rich flavors in desert regions. Lamb slow-cooked with saffron, thyme, and oregano acquires a deep, warming taste, while vegetables add freshness and a hint of sweetness. The dish is uniquely enhanced by the tomato sauce with rose petals – it provides a subtle floral note that balances the spiciness and richness of the stew. Steamed couscous perfectly absorbs the sauces, creating a harmony of textures and aromas. This dish is perfect for a cozy dinner or festive gathering, awakening true enjoyment of Eastern culinary traditions.
1
Cut boneless lamb into 3 cm cubes and sauté in olive oil in three batches in a large pot (7-8 liters) over medium heat.
- Mutton: 900 g
- Olive oil: 0.3 glass
2
Place the meat in a bowl, and add finely chopped onion to the pot and sauté for 10 minutes.
- Onion: 3 heads
3
At this time, dice the tomatoes and chop the chili pepper.
- Tomatoes: 8 pieces
- Fresh chili peppers: 1 piece
4
Place the lamb in a pot with onions, add tomatoes, tomato juice, salt (1 teaspoon), black pepper, finely chopped fresh chili, herbs, and saffron. Simmer covered for one and a half hours.
- Mutton: 900 g
- Onion: 3 heads
- Tomatoes: 8 pieces
- Tomato juice: 4 glasss
- Salt: to taste
- Ground black pepper: 1 teaspoon
- Fresh chili peppers: 1 piece
- Dried thyme: 1 teaspoon
- Oregano: 1 teaspoon
- Rosemary: 0.5 teaspoon
- Bay leaf: 1 piece
- Saffron: pinch
5
Meanwhile, slice the carrots into rounds (1 cm), the turnip into wedges (1 cm), and the bell pepper into pieces (1 cm). Peel the zucchini and cut it into cubes (1 cm). Cut the zucchini lengthwise, then crosswise into pieces 3 cm thick.
6
After an hour and a half, add carrots, turnips, zucchini, and bell peppers to the pot with lamb and simmer covered for another 30 minutes.
- Carrot: 4 pieces
- Turnip: 4 pieces
- Zucchini: 450 g
- Red sweet pepper: 3 pieces
7
Then add zucchini and chickpeas, and cook covered for 20-25 minutes until the zucchini slices are soft.
- Zucchini: 650 g
- Canned chickpeas: 2 glasss
8
Alongside preparing the stew, make the tomato sauce by mixing the broth with tomato paste until smooth. Cook the sauce, stirring, until thickened for about 10 minutes. Then add paprika, cayenne pepper, and crushed rose petals.
- Chicken broth: 1 glass
- Tomato paste: 2 tablespoons
- Paprika: 0.5 teaspoon
- Cayenne pepper: 0.5 teaspoon
- Rose petals: 1 tablespoon
9
For couscous, boil 4 cups of water with butter and salt (1 teaspoon) in a 4-liter pot. Add the couscous (quick-cooking) to the water, stir, remove from heat, cover, and let it sit for 5 minutes.
- Water: 4 glasss
- Butter: 2 tablespoons
- Couscous: 280 g
- Salt: to taste
10
Before serving, pour the couscous onto a large plate and top it with the lamb stew (use a large slotted spoon). Serve the stew liquid and tomato sauce separately.