Summary

Ingredients

• 1 shoulder lamb, thrown
• 2 teaspoons salt
• 1 pinch (s) cayenne pepper
• 80 ml honey
• 1 tablespoon olive oil
• 1 tablespoon water
• 125 g butter
• 750 g onion (s), diced
• 5 clove (s) garlic
• 2 teaspoons Raz-El-Hanut spice mixture
• 250 ml water
• 1 tablespoon raisins
• 1 tablespoon almond (s), sliced
• 1 onion (s)
• 5 tomato (s); skinned without stalk
• 1 red pepper (s)
• 1 small zucchini
• 4 okra pods
• 0.5 teaspoon ½ Tabil spice mix
• 0.5 teaspoon ½ Harissa spice mix
• 5 tablespoon olive oil
• 2 tablespoon vinegar
• Thyme, dried
• Mint, dried

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Instructions

1. Fry the shoulder of lamb on all sides in a pan and cook in the
2. Cook the oven at 160 degrees for one hour. Mix the salt, the cayenne pepper, the honey, the olive oil and the water with the blender
3. mix. Brush the roast with it every 10 minutes.
4. For the onion compote, lightly brown the butter in a saucepan. The
5. Cut the onions and garlic into fine cubes. The Raz-El-
6. Add the Hanut spice, honey and salt. In low heat
7. Cook for 30 minutes with the lid closed. Stir every 5 minutes.
8. Add the vinegar. Without the lid again over low heat 30
9. Cook for minutes, stirring occasionally. Dried thyme and mint
10. Add.
11. For the couscous semolina, add two tablespoons of the virgin olive oil, the Raz-El-
12. Add the Hanut and the salt and mix. With a quarter of a liter
13. Pour boiling water over it and let it soak up. The semolina on
14. best rub apart between your hands. The rest
15. Add olive oil and make a cooking test. Does the semolina still have
16. a hard core, add some more boiling water.
17. Before serving, heat the semolina á la minute. A high one for that
18. Fill the pot 5 cm high with water and bring to the boil. A sieve
19. hang in it, which is so fine-meshed that the semolina cannot
20. fails. Mix the raisins and almonds into the semolina and
21. put in the sieve. With the lid closed, about three minutes
22. heat.
23. Peel the onion for the vegetables. Eighth from the stem and in
24. cut up the individual leaves. Fry in olive oil. The tomatoes
25. Roughly dice, add and bring to the boil. Core and cut the bell pepper into eighths
26. and also add. Dice zucchini and leave for about three minutes
27. cook too. Finally the okra and the spice mixes Tabil and
28. Add harissa.
29. Carve the roast lamb and put the couscous in a large ring
30. Arrange flat. Then, flush with the couscous, that
31. Place the meat and place the vegetables in the middle. The
32. Spread the onion compote in a circle.