Ingredients ( 8 persons):
Meats:
500 g of necklace of lamb
500 g of beef to be braised
6 chicken legs
Vegetables
150 g of chickpeas (let dip the day before)
500 g of turnips
500 g of carrots
500 g of zucchinis
3 or 4 hot peppers of bird
2 onions
1 kg of semolina couscous
150 g of raisins
1/2 leeks and 3 tomatoes
Spices
Saffron in strand (or powder)
Sweet pepper, raz el hanout and mixture with couscous, coriander in grains and powder
Or rather 1 bouquet of fresh coriander
Salt peppers
200 g of butter
Preparation:
Cut the meat of beef and sheep in pieces as well as the onions,
Make onions brown in the pot with some butter as well as the meat, then cover with 5 liters of cold water add spices; salt peppers and chickpeas, 1/2 leeks and 1 tomato (optional), to carry in boiling and cooked the 1 hour with small broth.
Peel vegetables, (turnips and carrots) cut them in pieces, wash zucchinis cut in 3 cm section
At the end of one hour of cooking of the broth, add turnips and carrots, cook 15 minuts then add zucchinis and chicken legs (and the fresh coriander ) let cook 45 minuts slowly.
To prepare the semolina:
Put it in a salad bowl, and pour some salty tepid water, let inflate and remove grains(beads) with a fork, add raisins
Put the semolina in the basket of the steamer and put it on the pot of broth. Dice that the vapor crosses in the fault the semolina, to put back it in the salad bowl.
Renew this process 1 second time.
When the semolina is cooked to put it in the serving dish, to incorporate the butter into small piece, to mix with a fork
.
For sauces:
In a pan make an onion brown, add 2 tomatoes and broth, add spices, cook slowly, share your sauce in two, in the one add some hot pepper (harissa), in other one of the grapes.
