Ingredientes
- Lamb, cut0.5 kilogram
Cuscuz0.5 kilogram- Carrots, cut into small pieces2 pieces
- Zucchini, cut2 pieces
- Onion, chopped1 piece
Pimentão Verde1 piece
Extrato de tomate1 tablespoon
Óleo1 tablespoon- Salt to taste0
Folha de louro1 leaf
Gengibre1 teaspoon
Água0
Passos
- 1
In a special couscous pot, sauté the chopped onion in oil until it softens, then add the carrots, zucchini, salt, ginger, pepper, bay leaf, and tomatoes to the pot and stir until the mixture is well combined.
10 minutosUtensílios necessários:🍳Couscous pot - 2
Add the cut lamb to the onions and stir well, then pour hot water into the pot to cover the mixture and rise above it.
10 minutos - 3
In a special couscous pot, place the couscous, sprinkle with water, salt, and stir continuously until it absorbs the water. Repeat the process whenever the water dries up, sprinkling with water only.
10 minutosUtensílios necessários:🍳Couscous pot - 4
Place the couscous steamer (a special pot with small holes) on top, put the couscous in it, and leave it on the heat until steam comes out of the couscous.
10 minutos - 5
Remove from the pot, place a liter of water on top, and let it absorb for 15 minutes.
15 minutos - 6
In a bowl, place the couscous and fluff it with oil and butter, then return it to the couscous steamer and leave it until it steams well.
10 minutosUtensílios necessários:🍳Bowl - 7
Pour the couscous onto a plate and stir, then pour the sauce and vegetables over it, and serve hot.
5 minutos
Fatos nutricionais
Cuscuzpor 100gPimentão Verdepor 100gExtrato de tomatepor 100gÓleopor 100gFolha de louropor 100gGengibrepor 100gÁguapor 100g* As informações nutricionais são aproximadas e o seu cálculo pode ser afetado pelo tipo de ingrediente e pelos métodos de cultivo, armazenamento e confeção.