Tagine (Algerian)

[Sweet_Pea]

Ingredients :
2kg meat (beef: brasing steak or shoulder; lamb: shoulder or shank; or one whole chicken, in pieces)
A few bones for flavour (if buying meat on the bone, retain these bones)
200g chick peas
3 onions
4 tomatoes
4 turnips
750g courgettes
500g pumpkin
1 stick celery
1 cabbage heart
3 tablespoons olive oil
1 teaspoon paprika
A few split coriander seeds
Salt & pepper
Quatre-épices or all spice if not available
1kg couscous
Small dash harissa (try Asian or North African chops)


Recipe :
The night before: soak chick peas if using dried.

On the day:
If using a coucous-maker (pan topped with a strainer), heat oil in lower part, then add chopped meat. If not, heat oil in a pan and add meat.
Add chopped onion and peeled and chopped tomatoes.
After 10 minutes, add 2 litres cold water, chick peas and bones.
Bring to boil over a medium heat.
After an hour and a half, add chopped turnips, celery, coriander and paprika. Season, then add a pinch of spice, to taste.
Blanch the cabbage in a separate pan for 2 or 3 minutes.
After a further 30 mintes, add cabbage, courgettes and pumpkin.
Steam couscous in top part of couscous-maker, or put in a bowl and cover with boiling water, cover and cook until light and fluffy.
When cooked, put couscous in a large serving dish and stir in a little olive oil.
Serve sauce (reduced to about a litre and a half) and chick peas in a tureen or large bowl.
Serve meat and vegetables together in another bowl.
Thin harissa with a little stock and serve as an accompaniment, in a small dish.

[HOUDA-K]

All thoose vegetables in a Tagine ? sounds like a cous cous to me minus the Paprika & corriander seeds.