Moroccan roast with vegetables
Soak the peas the day before. Coarsely chop the onion and stew in a saucepan with butter, add the salted meat and chicken cut into cubes, lightly fry, add water and simmer over low heat until half cooked. Then put diced vegetables, peas, tomatoes and continue simmering until tender, adding 20-30 g of water as needed. Lamb kidneys, pre-soaked well, cut into thin slices, mix with the sliced sausages and fry in oil for 5 minutes. Mix everything, pepper and serve with very hot couscous.
| Products |
| For 1 serving: |
| mutton |
one hundred |
r |
| a hen |
80 |
r |
| sausages |
60 |
r |
| lamb kidney |
40 |
r |
| butter |
20 |
r |
| bulb onions |
40 |
r |
| carrot |
50 |
r |
| tomato |
thirty |
r |
| fresh cucumbers |
20 |
r |
| dried peas (green) |
thirty |
r |
| cabbage |
40 |
r |
| salt |
|
taste |
| ground black pepper |
|
taste |
| ground red pepper |
|
taste |
|
|
