Fondue with Lamb, Vegetables and Dipping Sauces

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Fondue with Lamb, Vegetables and Dipping Sauces
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Difficulty:
easy
Difficulty
Preparation:
2 h. 30 min.
Preparation

Ingredients

for
6
For the fondue
Fondue
800 grams lamb
1 red Bell pepper
1 yellow Bell pepper
1 Eggplant
2 zucchini
2 shallots (diced)
1 bunch cilantro (chopped)
1 teaspoon Coriander
½ teaspoon Cumin
1 generous pinch cinnamon
½ liter Beef broth
300 grams Couscous (instant)
salt
freshly ground peppers
vegetable oil
For the hummus
300 grams chickpeas (canned)
60 grams Tahini
1 garlic
2 tablespoons vegetable oil
lemons (juiced)
salt
freshly ground peppers
ground paprika (for dusting)
For the yogurt sauce
200 grams Yogurt (0.1% fat)
100 grams Sour cream
1 tablespoon Harissa
1 generous pinch Cumin (ground)
salt
chile peppers (for garnish)
How healthy are the main ingredients?
chickpeasSour creamEggplantzucchinishallotCumin

Preparation steps

1.

For the fondue, trim lamb meat and pat dry and cut into bite-size cubes. Mix lamb meat, shallot, ground coriander, cumin, cinnamon and pepper. Cover and refrigerate for about 2 hours.

2.

In a bowl, pour hot broth over couscous and cover and set aside for about 20 minutes, until liquid is absorbed. Stir. 

3.

Rinse bell peppers, drain and wipe dry and cut in half, remove seeds and cut into bite-size pieces.

4.

Rinse eggplant and zucchini, drain and wipe dry and cut into bite-size cubes. Arrange eggplant and zucchini and meat on a plate. Just before serving, season meat with salt.

5.

Thread meat and vegetables onto fondue forks and cook in hot oil in fondue pot.

6.

Serve with hummus and yogurt sauce.

7.

For the hummus, rinse chickpeas and drain. Peel garlic and chop. Puree chickpeas, tahini, lemon juice, garlic and season with salt. Gradually add oil to mixture and season with salt and pepper. To serve, place in a bowl and sprinkle with paprika.

8.

For the yogurt sauce, mix yogurt and sour cream until smooth. Stir in harissa and cumin. Season with salt. To serve, place in a bowl and garnish with chili peppers.