Sear leg of mutton well on all sides, towards the end for a short time.
Add onions and garlic to the frying pan.
Add the tomatoes and clear soup and cook over a low heat until the leg is tender. Then carve the leg and add the pieces again to the sauce. Add rosemary in a tea ball. Meanwhile, peel potatoes and carrots, cut into 4cm long sticks and soften in separate saucepan for about 15 min. Peel melanzani and zucchini, cut into thick slices and add to sauce along with carrots and potatoes.
Add chickpeas and fresh mint, season with sugar, salt, harissa and freshly ground pepper to taste.
Sauté lamb chops, merguez and/or chicken knuckles, adding drippings to sauce. Arrange on a platter.
Soak raisins in white wine or clear soup.
Cook couscous according to package directions and stir in raisins.
When serving on plate, top a mound of cousCous grits with vegetables,
Spoon sauce to taste with harissa and pour over.
Serve hot and hot.
Captured by Manfried Meyer
Our tip: Zucchini are tender in taste and therefore also well suited for children.
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