Summary

Ingredients

• 800 g lamb (neck)
• 400 g minced meat, (beef or lamb)
• 6 carrot (s)
• 2 kohlrabi
• 2 tomato (s)
• 1 large onion (s)
• 3 zucchini
• 1 small savoy cabbage
• 2 tablespoon tomato paste
• 500 g couscous, (instant)
• 3 tablespoon butter, softened for the couscous
• 1 tablespoon paprika powder, noble sweet
• 1 teaspoon spice mixture, Ras el Hanout
• salt and pepper
• 2 cloves garlic
• 2 tablespoon breadcrumbs
• 0.5 ½ bunch parsley, finely chopped
• some threads saffron
• 1 egg (s)
• 0.25 teaspoon ¼ ground cumin
• 0.5 teaspoon ½ cinnamon, ground
• olive oil

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Instructions

1. Cut the meat into large pieces. Clean the vegetables and cut them into large pieces. Put the olive oil in a large, tall saucepan and sear the meat in it. Remove and set aside.
2. Do the same with the roughly chopped vegetables (zucchini, carrots, kohlrabi). It is advantageous to sear the zucchini first and then remove them and set them aside, as the cooking time is shorter than with the other vegetables and they will otherwise be too soft.
3. Add the chopped onion and tomatoes to the fried vegetables. Fill up with water so that the vegetables are barely covered. Heat some oil in a small pan, remove from the stove and stir in the paprika powder. Add to the saucepan with the tomato paste, ras el hanout, salt and pepper. Add the seared meat and simmer gently over medium heat for about 1 hour.
4. In the meantime, use the remaining ingredients to make small meatballs. Taste hearty. Halfway through the cooking time add the fried zucchini pieces and place the meatballs on top of the vegetables so that they steam more than they cook (otherwise they disintegrate easily).
5. Prepare the instant couscous according to the instructions and fold in the butter.
6. It is served as follows: The couscous is placed in the middle of the plate, the vegetables are placed around it, a few pieces of meat on top and a little broth is poured over everything.