Algerian Stew For Couscous

• 4 pieces leg of lamb
• 4 carrots, peeled and cut into big chunks
• 4 yellow zucchini, cut into chunks
• 1 cup chickpeas, soaked the night before
• 1 medium onion, diced
• 1 teaspoon salt
• 1 teaspoon ras el hanout spice mix
• 1 teaspoon curry powder
• 1 teaspoon cumin
• 1 teaspoon ground coriander
• 1 liter water (approx.) or 1 liter broth
• 3 tablespoons oil

1. Heat the oil in a large pot, e.g. one for soup. Add the onion and the meat and let it take some colour.
2. Add enough water or broth to cover the meat, usually about 1 liter. Stir in the spices.
3. Add the chickpeas right now, or they will never become soft!
4. Let it simmer on low for about 1 hour.
5. After 1 hour, add the vegetables, make sure everything is slightly covered with water/broth. Let simmer for another hour.
6. After these two hours, vegetables should be soft, and you should be able to tear apart the meat with a spoon, as this is how it is eaten!
7. Check for seasoning and serve with steamed couscous!

lamb, carrots, yellow zucchini, chickpeas, onion, salt, hanout spice mix, curry powder, cumin, ground coriander, water, oil

Taken from www.food.com/recipe/algerian-stew-for-couscous-182833 (may not work)