Lamb Spicy To Spicy, Braised, with Couscous
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 50 mins |
| Total Time | 1 hr 5 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- g 1,000 lamb, with bone (shoulder, le or knuckle)
- 1 tablespoon clarified butter
- 2 large onions, chopped
- 2 large cloves garlic, chopped
- 1 teaspoon, leveled salt
- 500 g couscous, instant
For the spice mix:
- 100 ml water, hot
- 4 tablespoon tomato paste
- 1 teaspoon, leveled broth, grained
- 0.5 ½ teaspoon, leveled cumin, ground
- 1 teaspoon, heaped harissa
- 1 small Glass ajvar, hot
- some pepper
Print Recipe
Pin Recipe Instructions
- Remove the lamb from the bone with a sharp knife and cut into goulash-sized pieces. Remnants on the bone will come off during cooking. Do not chop the bones, otherwise splinters in the food.
- Remove rind and visible fat beforehand, if you don`t like it hearty and greasy.
- Fry the pieces of meat in clarified butter in a pressure cooker, add the bones, onions and garlic, fry everything. Pour the entire spice mixture over it, stir well. Cook in the pressure cooker for 45 minutes. Then quench and season to taste. Possibly add some harissa for more heat, bring to the boil. With spicy ajvar (there is also mild) and 1 teaspoon harissa, the spiciness is light to medium and also suitable for inexperienced people.
- With instant couscous (takes 5 minutes to prepare, according to package instructions - 500g for 5-6 people).
- Tip:
- Instead of the ajvar paste (everything else unchanged), almost any other vegetable can be used: eggplant, zucchini, peppers etc. Then do not cook for the entire time, but only for the last 10 minutes. The stew then tastes completely different, just try it out.
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