Lamb Quince Stew with Couscous

Ingredients

• 600 g lamb meat (from the shoulder)
• 4 stalks celery
• 3 ripe quinces
• 1 Shallot
• 1 Garlic clove
• 2 tbsp Rapeseed oil
• 150 ml red grape juice
• 350 ml lamb stock
• Salt
• ground pepper
• 0.5 tsp paprika powder
• 200 g Couscous
• 400 ml Vegetable broth
• 3 tbsp capers

Instructions

1. 1.

   Wash the lamb, pat dry and cut into bite‑size cubes. Wash, trim and slice the celery. Wash the quinces, quarter them, seed and dice. Peel and finely dice the shallot and garlic. Heat oil in a pot and sear the lamb on all sides.

2. 2.

   Add the remaining fruit and vegetable pieces, cook briefly, then pour in grape juice and stock. Season with salt, pepper and paprika, cover and simmer for 30–35 minutes over medium heat.

3. 3.

   Meanwhile, heat the vegetable broth, stir in the couscous until it swells, remove from heat and let stand for about 10 minutes. Chop one tablespoon of capers and fold into the couscous. Mix the remaining capers into the lamb stew, serve on warmed plates with the couscous.