Oriental lamb ragout with beans and couscous

Name: Oriental lamb ragout with beans and couscous
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 4
Ingredients: 1 Garlic clove; 1 small red chili pepper; 2 Onions; 750 g lean lamb (e.g. shoulder); 2 TABLESPOONS Oil; 1 spread tbsp. flour; 750 ml Vegetable broth (instant); 1 can(s) (850 ml) peeled tomatoes; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Cumin; 7-10 Tbsp Cinnamon; 400 g Cutting beans; 2 red peppers; 2 stem(s) Mint; 250 g Whole milk yoghurt; 4 Stem(s) Parsley; 250 g Couscous; 7-10 Tbsp Chili Flakes

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 4

1 Garlic clove
1 small red chili pepper
2 Onions
750 g lean lamb (e.g. shoulder)
2 TABLESPOONS Oil
1 spread tbsp. flour
750 ml Vegetable broth (instant)
1 can(s) (850 ml) peeled tomatoes
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Cumin
7-10 Tbsp Cinnamon
400 g Cutting beans
2 red peppers
2 stem(s) Mint
250 g Whole milk yoghurt
4 Stem(s) Parsley
250 g Couscous
7-10 Tbsp Chili Flakes

Directions

1
Peel the garlic and cut into thin slices. Halve the chilli lengthwise, remove the seeds. Chop the pod finely. Peel onions and cut into strips. Cut lamb into pieces.
2
Heat the oil in a frying pan. Fry the meat in it in portions. Add meat, garlic, chilli and onions to the roaster and fry for 2-3 minutes. Dust with flour, sweat briefly, then add 500 ml stock.
3
Add the tomatoes and season with salt, pepper, cumin and a little cinnamon. Cover and cook over medium heat for 60-70 minutes. Wash and clean the beans and cut them diagonally into 1.5 cm wide pieces. Halve the peppers, clean, wash and cut into pieces.
4
Wash the mint, dab dry and cut into very thin strips. Mix yoghurt and mint and season to taste with salt, pepper and a little cumin. Wash parsley, dab dry and put 1 stalk aside for garnishing.
5
Roughly chop the remaining leaves. Add beans to the meat about 30 minutes before cooking. Add paprika 15 minutes before cooking. Bring 250 ml stock to the boil. Put the couscous in a flat dish and pour the stock over it.
6
Mix well with a fork and leave to stand. Add parsley to the ragout. Loosen the couscous with a fork. Arrange couscous and ragout on plates, sprinkled with chilli flakes and garnish with parsley.