... Berber Stew Lamb With Dressed Semolina | Dance of Stoves

Berber Stew Lamb With Dressed Semolina

Berber stew
This Berber-stewed 'lamb' with seasoned semolina from Robin Food is the latest proposal of the year for the Vegan Chef Challenge and has undoubtedly been our favourite so far. 

A delicious and flavorful stew takes time, but it's worth it.

In this recipe, we had to organize the meat broth, which we have easily substituted for the vegetable broth that we showed you in the last entry (you can see the recipe here). 

Instead of honey, we have used agave syrup, although it is not an essential ingredient, so that you can delete it. 

Also Read: Quinoa With Vegetables

Finally, the lamb, which was the real challenge of the recipe. 

We failed to make homemade seitan, but since the experience was a disaster, we turned to tofu, and the result has been spectacular.

Berber stew
We have not complicated our lives much with the couscous, and we had added vegetable broth with salt and a little black pepper on top when it was already hydrated, although you can use water instead of broth. 

As the couscous serves as a bed for the Berber stew and this one had a lot of broth, we did not have to add oil, and thus the dish is lighter.

Also Read: How To Make Falafel - Step By Step

Ras el hanout is a mixture of Moroccan spices, which usually includes black pepper, cumin, cardamom, turmeric, paprika, nutmeg, cinnamon, ginger, among many others, so if you can't find it or don't have it on hand, you can add it the ones that seem to you without a problem.

We recently tried tofu, and it has been a real discovery for us; in addition, it can already be bought in many supermarkets and at a very affordable price, without having to go to a herbalist or specialized store. 

It may seem a bit bland if it is tasted as is, but if it is cooked well, it can give a lot of play since it absorbs the other ingredients that we use, especially if it is a stew with spices and great broth.

Berber stew
You have to make this stew, it is one of the best we have tried, and we declare ourselves unconditional fans of Robin Food; we love their recipes and how fun their programs are. 

Also Read: Homemade Nachos With Cheese

In addition, it can be an excellent alternative for Christmas feasts if you are vegetarians or vegans or if you have a family member who is and do not know what you can prepare, surely you will give them a pleasant surprise.

At Dance of Stoves, we do not rest for Christmas, so we will continue to publish recipes on Tuesdays, Thursdays and Sundays as we have done now. 

We love to cook, and there is no better time than this to do it. 

We hope you enjoy the holidays and the holidays a lot, that you eat a lot, that you read us from the Caribbean because you won the jackpot in the Christmas lottery. 

If not, you stand next to the heating, stove or fireplace, close your eyes, drink a delicious piña colada and imagine yourself on a paradisiacal beach; dreaming is free!

Also Read: Easy Vegan Tzatziki Recipe

Berber stew
Veganize the chef: “lamb” Berber stew with semolina seasoned by David de Jorge

Berber Stew "Lamb" with Dressed Semolina
Made with tender lamb, this staple of Ethiopian home cooking is flavoured with awaze sauce, a kicky blend of berbere spices, smoked paprika, mustard and red wine.

  • Author: Dance of Stoves
  • Preparation: 10 mins
  • Cook Time: 35 mins
  • Total: 45 minutes
  • Servings: 4 (1x), 8 (2x), 12 (3x)
  • Category: Main Dish
  • Cuisine: Vegan

Ingredients SCALE (1x)

  • Extra virgin olive oil
  • 275 grams of firm tofu
  • Two cloves of garlic
  • One piece of fresh ginger (4 grams)One1 onionOne1 chilli
  • One teaspoon mint
  • 50 millilitres of white wine
  • One teaspoon ras el hanout
  • 20 millilitres of apple cider vinegar
  • One tomato
  • One carrot
  • 100 grams of pumpkin
  • Four small potatoes
  • Four dried apricots
  • One bay leaf
  • One tablespoon of agave syrup
  • 750 millilitres of vegetable broth
  • 250 grams of couscous
  • Salt and black pepper to taste

Ingredients SCALE (2x)

  • Extra virgin olive oil
  • 550 grams of firm tofu
  • Four cloves of garlic
  • Two pieces of fresh ginger (8 grams)
  • Two onion
  • Two chilli
  • Two teaspoon mint
  • 100 millilitres of white wine
  • Two teaspoon ras el hanout
  • 40 millilitres of apple cider vinegar
  • Two tomato
  • Two carrot
  • 200 grams of pumpkin
  • Eight small potatoes
  • Eight dried apricots
  • Two bay leaf
  • Two tablespoon agave syrup
  • 1500 millilitres of vegetable broth
  • 500 grams of couscous
  • Salt and black pepper to taste

Ingredients SCALE (3x)

  • Extra virgin olive oil
  • 825 grams of firm tofu
  • Six cloves of garlic
  • Three pieces of fresh ginger (12 grams)Three3 onion
  • Three chilli
  • Three teaspoon mint
  • 150 millilitres of white wine
  • Three teaspoon ras el hanout
  • 60 millilitres of apple cider vinegar
  • Three tomato
  • Three carrot
  • 300 grams of pumpkin
  • 12 small potatoes
  • 12 dried apricots
  • Three bay leaf
  • Three tablespoon agave syrup
  • 2250 millilitres of vegetable broth
  • 750 grams of couscous
  • Salt and black pepper to taste


  1. To make the tofu, you have to remove it from the container and remove all the liquid. We broke it into six pieces, wrapped them with paper napkins (kitchen paper also works), put some weight on them and left them for an hour. After that time, we remove the form and cut it into pieces. We did the grilled tofu with a drizzle of oil until they were golden brown and crisp on the outside. We booked.
  2. In a pot, fry half an onion, the garlic, the ginger, finely chopped and finely chopped chilli and the mint. When they begin to brown, add the wine so that the vegetables do not stick or burn and do not have to add too much oil.
  3. Add the ras el hanout, the vinegar, and the rest of the vegetables (the half onion, the tomato, the carrot, the pumpkin and the potatoes) cut into large pieces, the dried apricots, the bay leaf, the syrup, the tofu and cover with 500 millilitres of vegetable broth. Leave the stew for about 25 or 30 minutes over medium heat or until the potatoes are done.
  4. To make the couscous, we boil 250 millilitres of salted vegetable broth, remove from the heat and add the couscous. Let it rest for the time indicated by the manufacturer, stir with a fork so that it is loose and add ground black pepper to taste.
  5. We place the couscous on a plate and the stew on top with plenty of sauce.

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