Lambi with cous cous

Lamb with cous cous

Do not confuse with cous cous with lamb. It’ a different thing well worth a try. Instead of steaming cous cous the traditional way and then serving it with a stew, we cook everthing in the same pot. The tricky part is adding the right amount of water and pasta. According to the Egyptian recipes book I have, it should be nor dry, nor soggy. It’s easier to go short on the water and add a little bit more if it looks dry.


  • Two small legs of lamb (or veal shanks)
  • Two onions, finely sliced
  • 1/2 teaspoon cinnamon
  • 1 cup medium sized cous cous
  • Grated sharp sheep cheese
  • Olive oil, salt and pepper
  1. Cut the meat in bit sized cubes and brown thoroughly.
  2. Add onions and cook in medium for 10 minutes, stirring from time to time.
  3. Add water or vegetable stock and gently boil until the meat is tender (about 1 1/2 hour.) Add salt and pepper to taste.
  4. Add cous cous and cook for 5 minutes. Cover the pot and let it stand another five minutes and then check. If it looks too dry, add a bit of hot water, stir with a spoon and let it rest for another 5 minutes.
  5. Stir to break the big lumps of cous cous. Add cheese. Serve and enjoy.

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