Fondue with Lamb, Vegetables and Sauces

Ingredients

• 800 g lamb meat
• 1 red bell pepper
• 1 yellow bell pepper
• 1 eggplant
• 2 Zucchini
• 2 shallots (diced)
• 1 bunch coriander (chopped)
• 1 tsp coriander seeds
• 0.5 tsp cumin
• 1 pinch cinnamon
• 0.5 l beef broth
• 300 g instant couscous
• Salt
• pepper (ground)
• oil
• 300 g canned chickpeas
• 60 g tahini
• 1 Garlic clove
• 2 tbsp oil
• juice of one lemon
• Salt
• pepper (ground)
• paprika powder (for dusting)
• 200 g yogurt
• 100 g Sour cream
• 1 tbsp harissa
• 1 pinch ground cumin
• Salt
• chili peppers (for garnish)

Instructions

1. 1.

   Trim, wash, pat dry the meat and cut into bite‑size cubes. Mix with shallot, chopped coriander, cumin, cinnamon and pepper. Cover and let marinate for 2 hours.

2. 2.

   Pour hot broth over couscous in a bowl, cover and let sit for about 20 minutes to absorb.

3. 3.

   Wash bell peppers, halve, deseed and cut into bite‑sized pieces.

4. 4.

   Wash eggplant and zucchini, clean and cube them as well. Arrange the meat with vegetables on a platter. Sprinkle a little salt just before serving.

5. 5.

   Cook meat and vegetables in hot oil in a fondue pot until done.

6. 6.

   Serve with hummus and yogurt sauce.

7. 7.

   Drain chickpeas well, blend with sesame paste and lemon juice. Peel, chop garlic and grate finely with a bit of salt. Stir in oil, season with salt and pepper, pour into a bowl and dust with paprika before serving.

8. 8.

   Whisk yogurt with sour cream until smooth. Add harissa and cumin, taste and season with salt. Pour into a bowl and garnish with chili peppers.