Barley Couscous with Vegetables and Spiced Lamb

Barley Couscous with Vegetables and Spiced Lamb

Main course

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Cook Time

10 h

Servings

4

Difficulty

Medium

Prep Time

45 min

This Thermomix® recipe for Barley Couscous with Vegetables and Spiced Lamb is ready in 10 h and yields 4 servings. Step-by-step guide with precise Thermomix® settings on MixBuch.

Description

This barley couscous with vegetables and lamb is a comforting and flavorful dish, perfect for autumn or winter evenings. Pearled barley, with its slightly fluffy texture, advantageously replaces traditional wheat semolina. The lamb, simmered with fragrant spices such as turmeric, cinnamon, ginger and ras el-hanout, brings incomparable warmth and depth of flavor. Zucchini and carrots add a touch of freshness and sweetness. This dish is ideal for a friendly family meal and can be prepared in advance. Feel free to adjust the spices according to your personal preferences. A real treat for the taste buds! Barley soaking time: 8 hours.

Ingredients (17 ingredients)

  • 250 g barley semolina
  • 3 morceaux lamb
  • 2 piece zucchini
  • 1 bunch Parsley
  • 1 bunch Coriander
  • 1 branche Celery
  • 4 piece carrots
  • 2 piece onions
  • 1 pinch Fine salt
  • 1 c. à c. smen (rancid butter)
  • 2 c. à s. sunflower oil
  • 3 c. à s. olive oil
  • 1 pinch Turmeric
  • 1 pinch Cinnamon
  • 1 pinch Ginger
  • 1 pinch Ras el-hanout
  • 1 pinch Pepper

Preparation (10 steps)

1

Preparation of onions and oils

Thermomix® Setting
3 min/248°F/Speed 1 120

In the bowl of the Thermomix, pour 2 tbsp of sunflower oil, 3 tbsp of olive oil and 1 tsp of smen (rancid butter). Add 2 onions cut into quarters. Program 3 Min./120°C/Stufe 1.

180
2

Adding the spices

Thermomix® Setting
1 min/248°F/Speed 1 120

Add a pinch of turmeric, cinnamon, ginger, ras el-hanout and pepper to the Thermomix bowl. Program 1 Min./120°C/Stufe 1.

60
3

Cooking the meat

Remove the spice and onion mixture from the Thermomix. In a frying pan, brown 3 pieces of lamb until golden on all sides. Set aside.

4

Preparing the broth

Thermomix® Setting
30 min/212°F/Speed 1 100

Put the spice and onion mixture back into the Thermomix. Add the pieces of lamb. Cover with water (about 1 litre). Add the parsley, coriander and celery (chopped or in a bouquet). Salt with fine salt. Program 30 Min./100°C/Stufe 1.

1800
5

Cooking the vegetables

Thermomix® Setting
20 min/212°F/Speed 1 100

Add 4 carrots cut into rounds and 2 zucchini cut into pieces in the Thermomix. Program 20 Min./100°C/Stufe 1.

1200
6

Preparing the barley semolina

Rinse 250 g of barley semolina in hot water at least three times. Salt and set aside overnight, covered with a tea towel.

7

Steaming (1st step)

Thermomix® Setting
10 min/Varoma/Speed 1 Varoma

Pour 1 liter of water into the Thermomix bowl. Place the barley semolina in the Varoma. Program 10 Min./Varoma/Stufe 1.

600
8

Humidifying the semolina

Pour the semolina into a large bowl and sprinkle with a little water, mixing with your fingers (be careful, it's hot) or a wooden spoon.

9

Adding butter and steaming (2nd step)

Thermomix® Setting
10 min/Varoma/Speed 1 Varoma

Add a knob of butter to the semolina, mix and put back to steam in the Varoma. Program 10 Min./Varoma/Stufe 1.

600
10

Service

Serve the barley semolina with the meat and vegetables. Sprinkle with a little cooking juice (be careful not to put too much, because barley semolina does not absorb as much as wheat semolina).

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About this recipe

Barley couscous with vegetables and spiced lamb is a dish that reminds me of the warm and comforting flavors of Maghreb cuisines, although revisited with a personal touch. Pearled barley, which I discovered a few years ago, has become a staple in my kitchen. Its slightly fluffy texture and subtle taste make it an excellent alternative to traditional wheat semolina, especially for those looking to vary their diet or avoid gluten. The lamb, the centerpiece of this dish, is chosen with care. I prefer to use pieces of shoulder or collar, as they are more tender and flavorful after long cooking. The spices, an intoxicating blend of turmeric, cinnamon, ginger and ras el-hanout, bring an incomparable depth of flavor and warm the body and soul. The vegetables, zucchini and carrots, add a touch of freshness and sweetness, perfectly balancing the rich flavors of the lamb and spices. Parsley, coriander and celery, used in a bouquet, infuse the broth with their herbaceous aromas. For preparation with the Thermomix®, it is important to carefully respect the cooking times and temperatures indicated. The meat cooking step is crucial: browning it in a pan before adding it to the Thermomix® helps to develop more intense flavors. Feel free to adjust the amount of water depending on the desired consistency for the broth. For the barley semolina, rinsing with hot water is essential to remove the starch and prevent it from sticking. Humidification between the two steam cookings is also important to obtain a light and airy texture. This dish lends itself to many variations. For a vegetarian or vegan version, you can replace the lamb with chickpeas or coral lentils. For a spicier version, add a pinch of cayenne pepper or a few drops of harissa. You can also vary the vegetables by using turnips, peppers or eggplants. Serve this barley couscous hot, accompanied by a fresh green salad and a yogurt and mint sauce. A glass of mint tea is also an excellent accompaniment. This dish can be prepared in advance and reheated gently. It also keeps very well in the refrigerator for a few days. Cooked barley semolina can be frozen and thawed as needed.

Created by

Manon Muller

Manon Muller

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Tags

#Meat #Spiced #Hearty #Mediterranean

Allergens

  • Cereals containing gluten: Barley
  • Celery

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