Couscous with Lamb Ragout
Ingredients
- Ingredients
- 500 grams Lamb shoulder (boneless)
- 80 grams raisins
- 550 grams onions (white)
- 2 garlic cloves
- 3 Tbsps olive oil
- 850 milliliters Vegetable broth
- 1 tsp Turmeric
- salt
- peppers (freshly ground)
- 4 cilantro
- 1 Tbsp butter
- 1 Tbsp sugar
- 2 generous pinches Saffron
- cinnamon
- 250 grams Couscous
Preparation steps
Rinse and pat dry the lamb shoulder. Cut the meat into bite-sized pieces. Soak the raisins in water. Peel and dice 200g (approximately 7 ounces) of onions. Peel and finely chop the garlic. Cut the remaining onions into slices.
Heat oil in a large skillet or Dutch oven and saute the pieces of lamb, onions and garlic, stirring occasionally. Stir in 400 ml (approximately 6-7 ounces) of vegetable broth. Season with turmeric, salt and pepper. Add sprigs of cilantro simmer, covered, for 40 minutes. Remove lid and simmer for a further 20 minutes on medium heat. Bring 400 ml (approximately 6-7 ounces) of vegetable broth to a boil, add couscous, salt lightly and cook covered over low heat 5 min. cook. Remove from heat and let absorb the liquid, then fluff with a fork.
Heat the remaining oil and butter in skillet, add onion slices, sprinkle with sugar and saute until light brown on medium heat while stirring, about 8 minutes. Stir in the remaining vegetable broth, then add the raisins. Season with saffron, cinnamon, salt and pepper and simmer on low for an additional 5 minutes. Serve lamb ragout over the couscous, topped with the onions and raisins.
