Lamb honey ragout

Name: Lamb honey ragout
Cook time: 2 h
Total time: 2 h
Yield: 4
Ingredients: 2 Onions; 750 g released shoulder of lamb; 2 TABLESPOONS Olive oil; 1 TEASPOON Flour; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1-2 TABLESPOONS Honey; 1/2-1 TEASPOON ground cinnamon; 1 little box Saffron threads; 100 g shelled almonds; 200 g Couscous; 1 Stalk parsley; 1 TABLESPOON Butter

AUTHOR
Avis Adkins

DIFFICULTY
very easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 4

2 Onions
750 g released shoulder of lamb
2 TABLESPOONS Olive oil
1 TEASPOON Flour
7-10 Tbsp Salt
7-10 Tbsp Pepper
1-2 TABLESPOONS Honey
1/2-1 TEASPOON ground cinnamon
1 little box Saffron threads
100 g shelled almonds
200 g Couscous
1 Stalk parsley
1 TABLESPOON Butter

Directions

1
Peel onions and cut them into fine strips. Dab shoulder of lamb dry and cut into cubes. Heat the oil in portions in a frying pan. Fry the lamb pieces in it for 3-4 minutes, season with salt and pepper.
2
Add the onion slices and flour and continue frying for 2-3 minutes.
3
Add honey and 500 ml water. Add cinnamon and saffron and braise covered for about 1 1/2 hours. Roast almonds in a pan without fat. Take out and add to the meat.
4
Bring 250 ml water and 1 teaspoon salt to the boil in a wide saucepan and remove from the heat. Add couscous, stir in and let it swell for about 2 minutes. Wash parsley, shake dry and chop finely.
5
Mix in the butter and chopped parsley with a fork. Season the ragout with salt and pepper. Arrange ragout and couscous on plates.