African-inspired Tsigaridia with Spiced Couscous

Ingredients

In this African adaptation of Tsigaridia, we incorporate African spices and flavors to give the dish an exotic twist. The original Greek recipe typically uses Mediterranean herbs like oregano and thyme, while our African version features spices such as cumin, coriander, turmeric, cinnamon, and cardamom. Additionally, we serve the Tsigaridia with spiced couscous instead of the traditional Greek side dishes like potatoes or rice. We alse have the original recipe for Tsigaridia, 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 garlic cloves, minced 3 garlic cloves, 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 diced tomatoes 400g (14 oz) canned diced tomatoes
• 2 cups (470ml) beef or vegetable broth 2 cups (470ml) beef or vegetable broth
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh cilantro or parsley, for garnish Fresh cilantro or parsley, for garnish
• For the spiced couscous: For the spiced couscous:
• 1 cup (180g) couscous 1 cup (180g) couscous
• 1 ½ cups (355ml) vegetable broth 1 ½ cups (355ml) vegetable broth
• 1 teaspoon ground turmeric 1 teaspoon ground turmeric
• ½ teaspoon ground cinnamon ½ teaspoon ground cinnamon
• ½ teaspoon ground cardamom ½ teaspoon ground cardamom
• Salt, to taste Salt, to taste
• For the yogurt sauce: For the yogurt sauce:
• 1 cup (240g) Greek yogurt 1 cup (240g) Greek yogurt
• 1 tablespoon lemon juice 1 tablespoon lemon juice
• 1 tablespoon chopped fresh mint 1 tablespoon chopped fresh mint
• Salt and pepper, to taste Salt and pepper, to taste

Nutrition

• Calories: 450 kcal / 1880 KJ
• Fat: 18g (Saturated Fat: 6g)
• Carbohydrates: 35g (Sugar: 5g)
• Protein: 35g
• Fiber: 5g
• Salt: 1.5g

Preparation

1. 1.
   Heat the olive oil in a large pot over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
2. 2.
   Add the cubed lamb to the pot and cook until browned on all sides.
3. 3.
   Sprinkle the ground cumin, ground coriander, and paprika over the lamb. Stir well to coat the meat with the spices.
4. 4.
   Pour in the canned diced tomatoes and beef 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 Tsigaridia is simmering, prepare the spiced couscous. In a separate saucepan, bring the vegetable broth to a boil. Stir in the couscous, ground turmeric, ground cinnamon, ground cardamom, and salt. Remove from heat, cover, and let it sit for 5 minutes. Fluff the couscous with a fork before serving.
7. 7.
   In a small bowl, combine the Greek yogurt, lemon juice, chopped fresh mint, salt, and pepper. Stir well to combine.
8. 8.
   Serve the Tsigaridia over a bed of spiced couscous, garnished with fresh cilantro or parsley. Drizzle the yogurt sauce over the stew or serve it on the side.

Treat your ingredients with care...

• Lamb — For a more tender result, choose boneless lamb cuts like shoulder or leg. Trim excess fat before cubing.
• Couscous — Fluff the cooked couscous with a fork to prevent clumping and achieve a light texture.
• Cumin and coriander — Toasting the whole seeds and grinding them fresh will enhance the flavors.
• Greek yogurt — Use full-fat Greek yogurt for a creamy and tangy yogurt sauce.
• Fresh herbs — Add the fresh cilantro or parsley just before serving to preserve their vibrant flavors.

Tips & Tricks

• For a spicier kick, add a pinch of cayenne pepper to the Tsigaridia spice blend.
• If lamb is not available, you can substitute it with beef or chicken for a different flavor profile.
• Adjust the spiciness of the couscous by adding more or less of the African spices according to your preference.
• Serve the Tsigaridia with a side of warm pita bread to soak up the flavorful sauce.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to deepen and intensify.

Serving advice

Serve the African-inspired Tsigaridia with spiced couscous as the main course for a hearty and satisfying meal. Accompany it with a fresh green salad or steamed vegetables to add a refreshing element to the plate. Don't forget to drizzle the yogurt sauce over the stew or serve it on the side for a creamy and tangy contrast.

Presentation advice

To present this dish beautifully, place a generous portion of spiced couscous on a plate or in a shallow bowl. Ladle the Tsigaridia over the couscous, allowing the vibrant colors of the stew to contrast with the golden couscous. Garnish with fresh cilantro or parsley for a pop of green. Serve the yogurt sauce in a small bowl on the side or drizzle it artistically over the stew.