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
- Cut the meat in bit sized cubes and brown thoroughly.
- Add onions and cook in medium for 10 minutes, stirring from time to time.
- Add water or vegetable stock and gently boil until the meat is tender (about 1 1/2 hour.) Add salt and pepper to taste.
- 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.
- Stir to break the big lumps of cous cous. Add cheese. Serve and enjoy.