Lamb couscous with pumpkin vegetables

Name: Lamb couscous with pumpkin vegetables
Cook time: 2 h 45 min
Total time: 2 h 45 min
Yield: 6
Ingredients: 1 Leg of lamb with bone (approx. 1,75 kg); 2–3 medium-sized onions; 4–5 Garlic cloves; 2 TEASPOONS Cumin (whole or ground); 1 TEASPOON Cardamom seeds (alternatively ground); 7 TABLESPOONS Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Chilli powder; 1 Cinnamon stick; 800 ml Lamb stock (glass; alternatively clear broth); 1⁄2 Federation flat leaf parsley; 500 g Whole milk yoghurt; 7-10 Tbsp grated peel and juice from 1⁄2 organic lemon; 1 (approx. 750 g) Hokkaido Pumpkin; 2-3 (approx. 500 g) Courgette; 1 can(s) (425 ml) Chickpeas; 1 can(s) (850 ml) Tomatoes; 400 g Instant couscous (coarse durum wheat semolina); 1-2 TABLESPOONS Butter

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
165 mins

TOTAL TIME
165 mins

Ingredients

Servings: 6

1 Leg of lamb with bone (approx. 1,75 kg)
2–3 medium-sized onions
4–5 Garlic cloves
2 TEASPOONS Cumin (whole or ground)
1 TEASPOON Cardamom seeds (alternatively ground)
7 TABLESPOONS Olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Chilli powder
1 Cinnamon stick
800 ml Lamb stock (glass; alternatively clear broth)
1⁄2 Federation flat leaf parsley
500 g Whole milk yoghurt
7-10 Tbsp grated peel and juice from 1⁄2 organic lemon
1 (approx. 750 g) Hokkaido Pumpkin
2-3 (approx. 500 g) Courgette
1 can(s) (425 ml) Chickpeas
1 can(s) (850 ml) Tomatoes
400 g Instant couscous (coarse durum wheat semolina)
1-2 TABLESPOONS Butter

Directions

1
Wash the leg, dab dry. I remove fat, skin, bones and tendons from the meat and cut it into cubes (approx. 4 x 4 cm). Peel and dice onions and garlic. Crush cumin and cardamom finely in a mortar.
2
Heat 5 tablespoons of oil in a frying pan. In this I fry the meat. Onions, garlic, cumin and cardamom are added for 2-3 minutes. Season with salt, pepper and chili. Add cinnamon and stock, bring to the boil and braise covered for about 2 hours.
3
Wash the parsley and cut into strips. Mix with yoghurt and lemon peel. Season with lemon juice, salt and pepper. Put it in a cold place.
4
Wash the pumpkin, remove seeds and dice roughly. Clean, wash and cut the zucchini into thick slices. Drain the chickpeas. Drain tomatoes, catching the juice. Cut tomatoes into quarters. Add everything to the meat about 20 minutes before the end of cooking time.
5
Since I don't like it when the sauce gets too tomato, I only pour half the tomato juice on. Keep braising it.
6
Boil 400 ml water, 1 1⁄2 teaspoon salt and 2 tablespoons oil. Remove pot from the stove. Stir in couscous and let it swell for about 2 minutes (see package instructions). Loosen up with a fork and add butter.
7
Remove cinnamon from the meat pot. Season lamb with salt, pepper and chilli. Serve with couscous. Serve with yoghurt, flat bread and olives. I like to nibble on raw spring onions.