Berber Kusksu with Spiced Lamb and Chickpeas

Ingredients

In this adaptation, the original Maltese Kusksu recipe is transformed into a Berber-inspired dish by incorporating traditional Berber spices and flavors. The addition of spiced lamb and the use of Berber spices like cumin, coriander, and paprika give the dish a distinct Berber twist. The original recipe's focus on Mediterranean flavors is enhanced with the bold and aromatic spices commonly found in Berber cuisine. We alse have the original recipe for Kusksu, so you can check it out.

• 500g (1.1 lb) lamb, diced 500g (1.1 lb) lamb, diced
• 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
• 400g (14 oz) canned chickpeas, drained and rinsed 400g (14 oz) canned chickpeas, drained and rinsed
• 2 carrots, diced 2 carrots, diced
• 2 zucchinis, diced 2 zucchinis, diced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 400g (14 oz) canned diced tomatoes 400g (14 oz) canned diced tomatoes
• 1 liter (4 cups) vegetable broth 1 liter (4 cups) vegetable broth
• 200g (7 oz) kusksu pasta 200g (7 oz) kusksu pasta
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro, chopped (for garnish) Fresh cilantro, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 18g, 5g
• Carbohydrates (total, sugars): 40g, 8g
• Protein: 32g
• Fiber: 10g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the olive oil over medium heat. Add the diced lamb 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 drained chickpeas, diced carrots, zucchinis, and red bell pepper. Stir to combine.
5. 5.
   Pour in the canned diced tomatoes and vegetable broth. Season with salt and pepper to taste. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 30 minutes.
6. 6.
   Meanwhile, cook the kusksu pasta according to the package instructions. Drain and set aside.
7. 7.
   Once the lamb and vegetables are tender, add the cooked kusksu pasta to the pot. Stir well to combine and let it simmer for an additional 5 minutes.
8. 8.
   Serve the Berber Kusksu hot, garnished with fresh chopped cilantro.

Treat your ingredients with care...

• Lamb — For a more tender result, consider marinating the lamb in a mixture of olive oil, lemon juice, and spices for a few hours before cooking.
• Kusksu pasta — If you can't find kusksu pasta, you can substitute it with small pasta shapes like orzo or ditalini.
• Berber spices — Adjust the amount of spices according to your preference for spiciness and flavor intensity.

Tips & Tricks

• To enhance the flavors, consider toasting the cumin and coriander seeds before grinding them.
• For a vegetarian version, you can replace the lamb with tofu or tempeh and use vegetable broth instead of the lamb broth.
• Add a squeeze of lemon juice before serving to brighten the flavors.
• Feel free to add other vegetables like eggplant or spinach for extra nutrition and variety.
• This dish tastes even better the next day, so consider making it in advance and reheating it for a quick and delicious meal.

Serving advice

Serve the Berber Kusksu in deep bowls, garnished with fresh chopped cilantro. Accompany it with warm crusty bread to soak up the flavorful broth.

Presentation advice

To make the dish visually appealing, arrange the diced lamb, vegetables, and kusksu pasta evenly in the bowl. Drizzle some of the tomato-based broth over the top and sprinkle with fresh cilantro for a pop of color.