Lamb Quince Stew with Couscous
Healthy, because
Even smarter
The lamb meat contains not only a lot of high-quality protein, but also various B vitamins that are important for certain metabolic processes. Vitamin B12 in particular is found in high concentrations in lamb meat - together with iron it is responsible for blood formation.
The lamb quince stew tastes better with boiled potatoes than with couscous, for example! These are usually always available regionally and come fresh from the field from summer to late autumn.
Ingredients
- Ingredients
- 600 grams lamb (shoulder)
- 4 sticks Celery
- 3 ripe Quince
- 1 shallot
- 1 garlic clove
- 2 Tbsps vegetable oil
- 150 milliliters dry Red wine
- 350 milliliters lamb stock
- salt
- freshly ground peppers
- ½ tsp ground paprika
- 200 grams Couscous (instant)
- 400 milliliters Vegetable broth
- 3 Tbsps Caper
Preparation steps
Rinse lamb, pat dry and cut into bite-size cubes. Rinse, trim and slice celery. Rinse quinces and cut in quarters, remove seeds and cut into cubes. Peel shallot and garlic and finely diced. In a saucepan, heat oil and brown the lamb on all sides
Add fruit and vegetable cubes and fry briefly then pour in red wine and stock. Season with salt, pepper and paprika and simmer with the lid closed for 30-35 minutes over medium heat.
Meanwhile, heat vegetable broth, sprinkle in couscous, remove from heat and let soak for about 10 minutes. Chop 1 tablespoon of capers and fold into couscous. Add remaining capers into lamb stew. Serve stew on warmed plates with the couscous.
