Lamb goulash with apricots and parsley couscous

Name: Lamb goulash with apricots and parsley couscous
Cook time: 2 h 15 min
Total time: 2 h 15 min
Yield: 4
Ingredients: 3 Carrots; 2 Onions; 1 Garlic clove; 600 g Lamb (from the leg); 3 TABLESPOONS Olive oil; 7-10 Tbsp salt, pepper, cinnamon, sweet paprika; 1⁄4 l dry red wine; 150 g Soft apricots; 250 g Couscous; 1 small bunch of flat parsley; 2 Spring onions

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
135 mins

TOTAL TIME
135 mins

Ingredients

Servings: 4

3 Carrots
2 Onions
1 Garlic clove
600 g Lamb (from the leg)
3 TABLESPOONS Olive oil
7-10 Tbsp salt, pepper, cinnamon, sweet paprika
1⁄4 l dry red wine
150 g Soft apricots
250 g Couscous
1 small bunch of flat parsley
2 Spring onions

Directions

1
Peel, wash and cut the carrots into pieces. Peel and finely dice onions and garlic. Dab meat dry and cut into bite-sized cubes.
2
Heat 2 tablespoons of oil in a roasting or casserole dish. Brown the meat in 2-3 portions all around and take it out. After the last portion of meat, fry the carrots, onions and garlic in hot frying fat.
3
Add meat again. Season with salt and pepper.
4
Add wine and about 3/4 l water, bring to the boil. Cover and braise over medium heat for about 1 1/2-1 3/4 hours until the meat almost falls apart. Chop the apricots finely, add them about 30 minutes before the end of the cooking time.
5
In the meantime boil 1/4 l water with approx. 1/2 teaspoon salt. Stir in 1 tablespoon of oil and couscous. Remove from heat and let it swell covered for about 8 minutes. Wash parsley, shake dry, pluck off leaves and chop finely.
6
Loosen the couscous with a fork and stir in the parsley.
7
Clean and wash spring onions and cut into thin rings. Add to the goulash and braise for 1-2 minutes. Season goulash with salt, pepper, cinnamon and paprika and serve with parsley couscous.