Lamb ragout with couscous

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Directions

1. 1

   Cut the lamb salmon in half lengthwise and dice it. Clean and peel the pumpkin. Cut the flesh into cubes. Peel and halve onions and dice finely. Peppers quarter, clean, wash and cut into strips. Boil up 300 ml salted water and stir in the cous cous.

2. 2

   Add 1 tablespoon of oil, remove from heat and let it swell for about 10 minutes, covered. Heat 1 tablespoon of oil in a pan. Fry the meat cubes for 4-5 minutes and season with salt and pepper. Remove meat from the pan. Add 1 teaspoon of oil to the pan and fry the pumpkin. After about 5 minutes add the beans, another 5 minutes later the paprika and onions. Dust with flour and mix well. Add the broth bit by bit while stirring and simmer for 5-6 minutes. Peel and finely chop the garlic clove. Wash the mint, dab dry and chop the leaves finely. Put mint, yoghurt and garlic in a bowl and season with salt and pepper. Wash thyme, dab dry and remove leaves.

3. 3

   Add the broth bit by bit while stirring and simmer for 5-6 minutes. Peel and finely chop the garlic clove. Wash the mint, dab dry and chop the leaves finely. Put mint, yoghurt and garlic in a bowl and season with salt and pepper. Wash thyme, dab dry and remove leaves. Add meat and thyme to the vegetables and season with salt, pepper and cumin. Stir butter into the cous cous and put it into 4 bowls. Serve with ragout and yoghurt sauce

Nutrition Facts

KCAL
730 kcal

CARBS
55 g

FATS
46 g

PROTEINS
22 g