Lamb Couscous with Cabbage and Turnips
Let me share a family secret with you. A robust, winter-style couscous where the earthy flavors of lamb are paired with sweet cabbage and peppery turnips. Rooted deeply in our Berber and Andalusian heritage, this is more than just a dish—it's a story told through spices. Trust me, you'll need plenty of crusty bread to soak up every last drop.
Nutritional Values (Per Serving)
Ingredients
- Couscous
- Lamb shoulder or neck
- Cabbage (cut into wedges)
- Turnips
- Carrots
- Chickpeas
- Saffron
- Smen
- 1 tsp Salt (or to taste)
- 1/2 tsp Black Pepper
- 3 tbsp Olive Oil
Step-by-Step Instructions
How do you achieve the authentic Moroccan flavor?
Start by gathering your ingredients. The magic always begins with patience and the right spices.
Brown the lamb and cook it slowly in a spiced broth with chickpeas.
Steam the couscous above the simmering stew.
Add the cabbage wedges carrots and turnips during the last 45 minutes of cooking.
Assemble the couscous pour over the rich broth and arrange the meat and vegetables.
Authentic Tips
- Never pour hot broth over the couscous until just before serving to prevent it from becoming mushy.
Medina Kitchen Experts
Authentic recipe sourced and verified by our local culinary experts. Deeply rooted in Moroccan heritage and family traditions.
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Pair It With
Trust us, have a glass with this. It cuts the richness perfectly.
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