Budae Jjigae - Arab Style

Ingredients

While the original Budae Jjigae is known for its Korean ingredients like kimchi and ramen noodles, our Arab adaptation incorporates traditional Arab spices and ingredients such as lamb, chickpeas, and couscous. The result is a fusion of flavors that combines the best of both cuisines. We alse have the original recipe for Budae jjigae, so you can check it out.

• 500g (1.1 lb) lamb, thinly sliced 500g (1.1 lb) lamb, thinly sliced
• 1 onion, sliced 1 onion, sliced
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 2 tablespoons olive oil 2 tablespoons olive oil
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 1 tablespoon harissa paste 1 tablespoon harissa paste
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon turmeric 1 teaspoon turmeric
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 1 can chickpeas, drained and rinsed 1 can chickpeas, drained and rinsed
• 2 cups (470ml) chicken broth 2 cups (470ml) chicken broth
• 1 cup (185g) couscous 1 cup (185g) couscous
• 1 cup (240ml) water 1 cup (240ml) water
• Fresh cilantro, chopped (for garnish) Fresh cilantro, chopped (for garnish)

Nutrition

• Calories: 450 kcal / 1880 KJ
• Fat: 20g (Saturated Fat: 6g)
• Carbohydrates: 30g (Sugars: 4g)
• Protein: 35g
• Fiber: 6g
• Salt: 2g

Preparation

1. 1.
   Heat olive oil in a large pot over medium heat. Add the sliced onion and minced garlic, and sauté until the onion becomes translucent.
2. 2.
   Add the lamb slices to the pot and cook until browned.
3. 3.
   Stir in the tomato paste, harissa paste, ground cumin, ground coriander, paprika, turmeric, salt, and black pepper. Cook for 2-3 minutes to allow the spices to release their flavors.
4. 4.
   Add the drained chickpeas and chicken broth to the pot. Bring to a boil, then reduce the heat and let it simmer for 20 minutes.
5. 5.
   In a separate pot, bring water to a boil. Add the couscous, cover, and remove from heat. Let it sit for 5 minutes, then fluff with a fork.
6. 6.
   Serve the Arab Army Stew in bowls, with a scoop of couscous on top. Garnish with fresh cilantro.

Treat your ingredients with care...

• Lamb — For a tender and flavorful stew, choose lean cuts of lamb and slice them thinly.
• Harissa paste — Adjust the amount of harissa paste according to your spice preference. Add more for extra heat or reduce for a milder flavor.
• Couscous — Follow the package instructions for the couscous-to-water ratio and cooking time.

Tips & Tricks

• To add more depth of flavor, marinate the lamb slices with the spices for 30 minutes before cooking.
• Customize the stew by adding vegetables like bell peppers, carrots, or zucchini.
• Adjust the spiciness by adding more or less harissa paste.
• Serve the stew with warm Arabic bread for a complete meal.
• Leftovers can be stored in the refrigerator for up to 3 days.

Serving advice

Serve the Spicy Arab Army Stew hot in individual bowls, with a generous scoop of couscous on top. Garnish with fresh cilantro for a pop of color and freshness.

Presentation advice

For an appealing presentation, place the stew in the center of the bowl and arrange the couscous on top in a neat mound. Sprinkle chopped cilantro around the edges of the stew for an attractive garnish.