Its a heady mix of spices that takes you all the way to the orient and meat so tender, it simply falls apart in your mouth.
Dice your meat, allow about 250gm per person. More may be necessary if everyone comes back for seconds
Lightly dust the meat in seasoned flour in a plastic bag. Just shake and then discard the bag when finished.
Brown the meat in the oil in small batches so it doesn't don't stew
Set the meat aside
Chop the leek (or onion). Add the butter and brown 3/4's of the leek with the ginger, cinnamon, tumeric, cumin.
Tie a few sprigs of corriander and parsely together and add to the pot.
Return the meat to the pot and add the stock
Simmer gently for 30 minutes.
Cut up the carrots into thumb size pieces and half lengthwise - add to the pot
Simmer gently for 20 minutes.
Meanwhile, after about 10-15 minutes of simmering, brown the remaining leek/onion in a little butter and oil in a seperate pan.
Add the can of tomatoes to a pan with some cinnamon, nutmeg and honey. Cook over a medium heat, and reduce until thick - about 15 minutes.
Add the tomato mixture to the pot.
Cut up the zuchine into about 3 pieces and then quarter lengthwise.
Add zuchinin and chickpeas and cook for about 20 minutes.
Take the pot off the heat.
Prepare the cous cous according to the packet. I mix some finely chopped parsley or corriander and maybe some finely diced red onion into the cous cous before serving. I also don't add butter before fluffing up the cous cous, I personally think its overkill.
Dish up a server over up a portion of cous cous and garnish with some chopped corrianger and parsely.
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