Curnat with a Berber Twist

Ingredients

In this Berber adaptation of Curnat, we incorporate traditional Berber spices such as cumin, coriander, and paprika to infuse the dish with the distinct flavors of Berber cuisine. Additionally, we substitute the traditional Croatian side dishes with fluffy couscous, which complements the spiced lamb stew perfectly. We alse have the original recipe for Curnat, so you can check it out.

• 500g (1.1 lb) lamb, cubed 500g (1.1 lb) lamb, cubed
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon paprika 1 teaspoon paprika
• 1 can (400g) chickpeas, drained and rinsed 1 can (400g) chickpeas, drained and rinsed
• 2 tomatoes, diced 2 tomatoes, diced
• 2 cups (470ml) lamb or vegetable broth 2 cups (470ml) lamb or vegetable broth
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish
• 2 cups (370g) couscous 2 cups (370g) couscous
• 2 cups (470ml) boiling water 2 cups (470ml) boiling water

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 18g, 5g
• Carbohydrates (total, sugars): 40g, 4g
• Protein: 32g
• Fiber: 8g
• Salt: 1.5g

Preparation

1. 1.
   Heat the olive oil in a large pot over medium heat. Add the lamb cubes and cook until browned on all sides. Remove the lamb from the pot and set aside.
2. 2.
   In the same pot, add the chopped onion and minced garlic. Sauté until the onion becomes translucent.
3. 3.
   Add the ground cumin, ground coriander, and paprika to the pot. Stir well to coat the onions and garlic with the spices.
4. 4.
   Return the lamb to the pot and add the diced tomatoes, chickpeas, and lamb or vegetable broth. Season with salt and pepper to taste.
5. 5.
   Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for 1.5 to 2 hours, or until the lamb is tender and the flavors have melded together.
6. 6.
   While the stew is simmering, prepare the couscous. Place the couscous in a large bowl and pour the boiling water over it. Cover the bowl with a plate or plastic wrap and let it sit for 5 minutes. Fluff the couscous with a fork before serving.
7. 7.
   Serve the spiced lamb stew over a bed of fluffy couscous. Garnish with fresh cilantro.

Treat your ingredients with care...

• Lamb — For the best results, choose lean cuts of lamb such as leg or shoulder. Trim any excess fat before cubing the meat to ensure a healthier dish.
• Couscous — Fluff the couscous with a fork after it has absorbed the boiling water to achieve a light and fluffy texture.

Tips & Tricks

• If you prefer a spicier stew, add a pinch of cayenne pepper or harissa paste to the spice blend.
• For a vegetarian version, replace the lamb with diced eggplant or zucchini and use vegetable broth instead of lamb broth.
• Serve the stew with a side of warm flatbread to soak up the flavorful sauce.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to deepen and develop further.

Serving advice

Serve the spiced lamb stew with couscous in individual bowls, garnished with fresh cilantro. Accompany it with warm flatbread or pita bread for a complete and satisfying meal.

Presentation advice

To enhance the presentation, sprinkle some additional paprika and cumin on top of the stew before serving. Arrange a few sprigs of fresh cilantro on the side for a pop of color.