Lamb couscous with pumpkin

Name: Lamb couscous with pumpkin
Cook time: 3 h
Total time: 3 h
Yield: 6
Ingredients: 1 fresh leg of lamb with bone (about 1,75 kg); 2–3 medium-sized onions; 5 Garlic cloves; 7-10 Tbsp a good 2 tsp. cumin seeds (alternatively approx. 2 tsp. ground cumin); 1 TEASPOON Cardamom seeds (alternatively approx. 1 teaspoon ground cardamom); 7 TABLESPOONS Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp ground chili; 1 Cinnamon stick (6-8 cm); 750 ml Lamb stock; 1/2 bunch flat leaf parsley; 500 g Whole milk yoghurt; 7-10 Tbsp grated rind of 1/2 organic lemon; 1-2 TABLESPOONS Lemon juice; 1/2 or 1 small Hokkaido pumpkin (700-750 g); 3 small courgettes (about 150 g each); 1 can(s) (850 ml) Tomatoes; 1 can(s) (425 ml) Chickpeas; 400 g Couscous made from durum wheat semolina; 1-2 TABLESPOONS Butter

AUTHOR
Bo Carpenter

DIFFICULTY
very easy

RATING

COOK TIME
180 mins

TOTAL TIME
180 mins

Ingredients

Servings: 6

1 fresh leg of lamb with bone (about 1,75 kg)
2–3 medium-sized onions
5 Garlic cloves
7-10 Tbsp a good 2 tsp. cumin seeds (alternatively approx. 2 tsp. ground cumin)
1 TEASPOON Cardamom seeds (alternatively approx. 1 teaspoon ground cardamom)
7 TABLESPOONS Olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp ground chili
1 Cinnamon stick (6-8 cm)
750 ml Lamb stock
1/2 bunch flat leaf parsley
500 g Whole milk yoghurt
7-10 Tbsp grated rind of 1/2 organic lemon
1-2 TABLESPOONS Lemon juice
1/2 or 1 small Hokkaido pumpkin (700-750 g)
3 small courgettes (about 150 g each)
1 can(s) (850 ml) Tomatoes
1 can(s) (425 ml) Chickpeas
400 g Couscous made from durum wheat semolina
1-2 TABLESPOONS Butter

Directions

1
Wash the leg of lamb, dab dry and remove thicker layers of fat, skin, bones and tendons. Cut meat into large cubes/ pieces (approx. 4 cm). Peel onions and garlic. Coarsely dice onions, chop garlic finely. Crush cumin and cardamom finely in a mortar
2
Heat 5 tablespoons of oil in a large frying pan. Fry the meat in it while turning. Finally add onions, garlic, cumin and cardamom and stir-fry for 2-3 minutes. Season with salt, pepper and chili, add cinnamon stick and deglaze with lamb stock. Bring to the boil, cover and braise over a low to medium heat for about 2 hours
3
Wash the parsley, shake dry and cut the leaves into fine strips. Mix yoghurt, parsley and lemon peel. Season to taste with lemon juice, salt and pepper. Keep cold
4
Wash the pumpkin, rub dry and remove the seeds. Cut the pumpkin into cubes of about 2 cm. Clean, wash and cut the zucchini into thick slices. Add pumpkin and zucchini to the meat approx. 20 minutes before the end of cooking time and braise. Pour the tomatoes onto a sieve and collect the juice. Cut the tomatoes into quarters. Drain the chickpeas as well. Approx. 10 minutes before the end of the cooking time, add the tomatoes and chickpeas to the lamb, add approx. half of the tomato juice (as required) and braise as well
5
Bring 400 ml water, 1 1/2 teaspoon salt and 2 tablespoons oil to the boil. Remove pot from the stove. Stir in couscous and let it swell for about 2 minutes. Loosen up with a fork and add butter. Put aside covered. Season the braised lamb and vegetables with salt and possibly some pepper or chilli
6
Arrange the couscous in the middle on a large, deep plate in the shape of a mountain. Place some meat with vegetables and sauce around it and add the rest. Serve with yoghurt, flat bread, olives and spring onions. A black tea with mint and lemon or also a dry red wine is a good drink.