Lamb ragout with couscous
#1, Marrakech
meat
main course
medium
Torben Ebert
Ingredients for 4 persons
Couscous
- 250 g couscous
- 2 tbsp olive oil
- 1 tsp turmeric
- 1 tsp salt
- 400 ml hot water
- 2 TBSP TOMAMI #1
- 1 tsp lemon juice
Lamb stew
- 1.5 kg lamb (e.g. from the leg), roughly chopped
- 3 tbsp olive oil
- 3 onions, cut into cubes
- 2 red peppers, cut into strips
- 4 cloves of garlic, finely chopped
- 1 pomegranate (seeds and juice)
- 500 ml lamb stock
- 150 ml dry red wine
- 2 tbsp tomato purée
- 4-5 tbsp TOMAMI Marrakech
- 1 tbsp honey
- 1 tsp lemon juice
- 2 bay leaves
- Fresh parsley, chopped (to garnish)
Preparation
Prepare the couscous: Place the couscous in a large bowl. Add 1 teaspoon of turmeric and 1 teaspoon of salt and mix well. Drizzle 2 tbsp olive oil over the couscous and stir in with a fork so that the grains are lightly moistened.
Add the liquid: Mix the hot water with TOMAMI #1 and pour over the couscous. Cover the bowl (e.g. with a lid or a plate) and leave the couscous to soak for 5-10 minutes.
Loosen the couscous: After swelling, fluff the couscous with a fork.
Season to taste: Season to taste with salt and pepper.
Serve: Serve the yellow turmeric couscous warm as a side dish with the braised lamb.
Brown the lamb: Pat the sliced lamb dry with a kitchen towel. Heat 2 tbsp olive oil in a large roasting tin and sear the meat in batches until it is golden brown all over. Remove the meat from the roasting tin and set aside.
Sauté the vegetables: Heat the remaining olive oil in the same roasting tin. Sauté the onions, peppers and garlic over a medium heat for 5-7 minutes. Add the tomato purée and fry briefly.
Add the liquid: Pour the lamb stock and red wine into the roasting tin and bring to the boil. Stir in the honey, lemon juice and the juice of half a pomegranate. Add the bay leaves.
Braise the meat: Return the seared lamb to the roasting tin. Cover the roasting tin with a lid or aluminium foil. Braise in a preheated oven at 160 °C (top/bottom heat) for approx. 1.5 hours until the meat is tender. Stir occasionally and make sure there is enough liquid (add a little water or stock if necessary).
Flavour with TOMAMI Marrakech: At the end of the cooking time, remove the bay leaves. Stir in TOMAMI Marrakech to taste and leave the sauce to infuse for about 5 minutes.
Add the pomegranate seeds: Just before serving, add half of the pomegranate seeds to the sauce.
Serve: Garnish the braised lamb with the sauce and the remaining pomegranate seeds. Sprinkle with fresh parsley and serve hot with the couscous.
