Lamb goulash with parsley couscous

Name: Lamb goulash with parsley couscous
Cook time: 2 h
Total time: 2 h
Yield: 4
Ingredients: 250 g Carrots; 1 small stick of leek (leek); 2 Onions; 1 Garlic clove; 150 g dried apricots; 600 g Lean lamb from the leg; 3 TABLESPOONS Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 200 ml dry red wine; 750 ml Vegetable broth; 250 g Couscous; 2 stem(s) Parsley; 1–2 Spring onions; 7-10 Tbsp Cinnamon; 7-10 Tbsp Sweet peppers

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 4

250 g Carrots
1 small stick of leek (leek)
2 Onions
1 Garlic clove
150 g dried apricots
600 g Lean lamb from the leg
3 TABLESPOONS Olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
200 ml dry red wine
750 ml Vegetable broth
250 g Couscous
2 stem(s) Parsley
1–2 Spring onions
7-10 Tbsp Cinnamon
7-10 Tbsp Sweet peppers

Directions

1
Peel, wash and cut the carrots into pieces. Cut the leek 1/3, wash and cut into thick slices. Peel onions and garlic. Dice onions, chop garlic finely. Chop the apricots finely. Wash the lamb, dab dry and cut into small cubes
2
Heat 2 tablespoons of oil in a roasting or casserole dish. Fry the meat thoroughly while turning. Finally add carrots, onion and garlic, braise briefly and season with salt and pepper. Add red wine and stock and bring to the boil. Cover and braise over medium heat for 1 1/2-1 3/4 hours. Add leek and apricots about 30 minutes before the end of cooking time
3
Boil 250 ml of water and salt it. Put the couscous in a flat dish and pour salt water over it. Mix well with a fork and let it stand for 8-10 minutes. Wash the parsley, shake dry and chop the leaves finely. Add 1 tablespoon of olive oil and chopped parsley to the couscous and loosen up with a fork
4
Wash and clean the spring onions and cut them into thin rings. Season goulash with salt, pepper, cinnamon and paprika. Arrange couscous and goulash on plates and sprinkle with spring onions