1 lb (454 g) boneless lamb shoulder, trimmed of fat and cut into chunks
6 bone-in skinless chicken thighs
1 tablespoon (15 ml) olive oil
1 tablespoon (15 ml) butter
Salt and pepper
1 onion, diced
3 cloves garlic, finely chopped
1 pinch saffron
1/2 cup (125 ml) white wine
2 cups (500 ml) green cabbage, cut into chunks
2 cups (500 ml) turnips, cut into chunks
2 cups (500 ml) carrots, peeled and cut into chunks
1 cup (250 ml) diced canned tomatoes
2 tablespoons (30 ml) couscous spices (ras el hanout, see note)
1 teaspoon (5 ml) cumin
4 cups (1 litre) water or
4 cups (1 litre) chicken broth
In a large saucepan, brown the meat on all sides in the oil and butter. Season with salt and pepper. Remove from the pan. Set aside.
In the same pan, sauté the onion, garlic and saffron. Deglaze with the wine. Return the meat to the pan. Add the cabbage, turnips, carrots, tomatoes, spices and water. Season with salt and pepper. Bring to a boil. Cover and simmer over low heat for 35 minutes.
Place the sausages in the pan and cook for 10 minutes. Add the remaining ingredients. Bring to a boil, cover and cook for about 10 minutes or until the zucchini is tender but still has texture. Adjust the seasoning. Skim the broth, if necessary.
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