Lamb Ragout with Couscous

Ingredients

• 300 g Couscous
• 500 g lamb meat (from the shank)
• 3 onions
• 3 tomatoes
• 2 small eggplants
• 1 small kohlrabi
• 4 small carrots
• 4 small zucchinis
• 250 g thick green beans
• 250 g White cabbage
• 250 g giant pumpkin
• 2 pimentos (finely chopped)
• 0.333 black Sarawak pepper
• 100 g butter
• 5 tbsp olive oil
• 1 tbsp chopped coriander leaves
• 1 tsp turmeric
• 4 saffron strands
• 2 tbsp seeds
• 1 herb bundle

Instructions

1. 1.

   Cook couscous according to package instructions. Wash lamb, pat dry with paper towels and cut into bite-sized pieces.

2. 2.

   Peel and roughly chop the onion. Wash and clean the vegetables, or peel them as needed. Roughly dice the tomatoes. Quarter the eggplants and kohlrabi and cut into large chunks. Coarsely crush pepper in a mortar. In a large pot heat butter and olive oil. Brown lamb on all sides for 3 minutes over high heat. Add onion, coriander, turmeric, saffron and 1 tbsp of the spice mix and sauté briefly. Add the herb bouquet. Pour in 2 l water, bring to boil, cover and simmer over medium heat for 30 minutes. Add vegetables to the pot with the lamb. Cover and cook another 15 minutes on medium heat. Remove herb bundle; flavor couscous with remaining spice mix and spread on a large platter. Distribute lamb and vegetables over the couscous with a ladle. Drizzle with 1/4 l meat broth and serve immediately. Serve remaining broth in a separate bowl.