Rose Cantine

This is a very delicious and easy dish to make. It’s enough for four (hungry) persons and with the couscous, can be quite filling. If there are only two of you, it should last for about 3 dinners. You can adjust the spiciness by adding more (or less) cumin and paprika. Serve with harissa (a spicy chilli paste you can buy at Moroccan or Tunisian shops).

• 500g lamb shoulder steaks (cut in cubes; no bones)
• 2 tablespoons of olive oil
• 2 small onions, chopped
• 3 garlic cloves, minced
• 4 tablespoons of tomato paste (puree)
• 1/2 tablespoon ground cumin
• 1/2 tablespoon paprika
• 1 bay leaf
• 750 ml beef stock
• chickpeas - 2 cans of 425g each
• 300g chopped tomatoes
• lots of coriander (cilantro) - at least 4 tablespoons
• lots of flat leaf parsley - at least 4 tablespoons

Cut the excess fat from the lamb steaks; chop the steaks into small cubes. Heat the oil in a large saucepan. Stir fry the garlic and onions until the onions are soft (5 min). Add the lamb and saute until light brown.

Add the bay leaf, paprika and cumin. Cook until fragrant. Add the tomato paste and stir for 2 minutes. Add the beef stock, stir and bring to a boil.

Drain the chickpeas and add to the saucepan, followed by the chopped tomatoes, coriander and parsley. Sti and bring to a boil. Reduce the heat and simmer for 1.5 to 2 hours.

Right before you eat this, make the couscous. Place a small amount of couscous in a large shallow bowl and spoon the lamb mixture on top. If you want it more spicy, mix in some harissa.