Lamb Stew with Couscous

Peel the onion and chop coarsely. Rinse the vegetables and scrub or peel. Coarsely chop the tomatoes. Cut the eggplant and kohlrabi into quarters and cut into large pieces. Slice the carrot and zucchini and cut the pumpkin and cabbage into wedges. Coarsely crush the pepper in a mortar. Heat the butter and olive oil in a large pan. Add the lamb and saute over high heat until browned all over, about 3 minutes. Add the onion, cilantro, turmeric, and saffron and cook briefly. Add the bouquet garni and 2 liters (approximately 2 quarts) of water and bring to a boil. Reduce to a simmer, cover and cook over medium heat for 30 minutes. Add the vegetables to the pot with the lamb. Cover and cook over medium heat for 15 minutes. Remove the herb bouquet. Fluff the couscous with a fork and spread on a large platter. With a slotted spoon, spoon the lamb and vegetables over the couscous with 1/4 liter (approximately 1 cup) of the broth and serve the couscous immediately with the remaining broth in bowls.