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🍽️ Lamb couscous with mixed roasted vegetables

610 kcal · 30 min · 4 servings

Ingredients

• 250 g Couscous (Instant)
• Cinnamon (to taste or Garam Masala)
• 800 g Meat broth
• 400 g Lamb meat (leg or shoulder)
• 2 Garlic cloves
• 2 Onions
• 4 Tomatoes
• 2 small Eggplants
• 4 Carrots
• 1 Zucchini
• 2 Pumpkin wedges
• 200 g thick green beans (green beans)
• 2 red bell peppers
• 1 Kohlrabi
• 4 tbsp Olive oil
• 1 tsp Turmeric
• 1 Bay leaf
• Allspice (ground)
• Cilantro (ground)
• Salt
• Pepper (from the mill)

Instructions

1. 1. Rinse the lamb meat under cold water.
2. 2. Pat the meat dry with a kitchen towel.
3. 3. Cut the lamb meat into small cubes.
4. 4. Peel the garlic cloves.
5. 5. Chop the garlic finely.
6. 6. Pour boiling water over the tomatoes.
7. 7. Cut the tomatoes into quarters.
8. 8. Remove the core with the seeds from the tomatoes.
9. 9. Slice the tomato halves into strips.
10. 10. Wash the eggplants.
11. 11. Cut the eggplants in half lengthwise.
12. 12. Peel the carrots.
13. 13. Cut the carrots in half lengthwise.
14. 14. Wash the zucchini.
15. 15. Trim the ends of the zucchini.
16. 16. Cut the zucchini in half lengthwise.
17. 17. Slice the zucchini into rounds.
18. 18. Peel the pumpkin.
19. 19. Wash the bell peppers.
20. 20. Cut the bell peppers in half lengthwise.
21. 21. Remove the core with the seeds from the bell peppers.
22. 22. Peel the kohlrabi.
23. 23. Cut the kohlrabi into wedges.
24. 24. Heat two tablespoons of oil in a pot.
25. 25. Fry the lamb meat in the hot oil.
26. 26. Add the chopped garlic to the meat.
27. 27. Add the onions to the pot.
28. 28. Add some allspice and coriander to the meat.
29. 29. Add turmeric to the meat.
30. 30. Fry the spices briefly with the meat.
31. 31. Deglaze the meat with about 200 milliliters of meat broth.
32. 32. Add a bay leaf to the pot.
33. 33. Cover the pot with a lid.
34. 34. Let the meat simmer for about one hour.
35. 35. Add the prepared tomatoes to the meat.
36. 36. Season the dish with salt to taste.
37. 37. Season the dish with pepper to taste.
38. 38. Pour 250 milliliters of boiling meat broth over the couscous.
39. 39. Let the couscous swell for about five minutes.
40. 40. Stir the couscous loosely with a fork.
41. 41. Season the couscous with a little cinnamon or garam masala.
42. 42. Heat the remaining oil in a pot.
43. 43. Fry the eggplant halves with the cut side down.
44. 44. Add the remaining vegetables to the pot.
45. 45. Deglaze the vegetables with the remaining broth.
46. 46. Cover the pot with a lid.
47. 47. Let the vegetables simmer for about eight to ten minutes.
48. 48. Season the vegetables with salt.
49. 49. Mound the couscous on a large plate.
50. 50. Lift the vegetables from the broth.
51. 51. Arrange the vegetables around the couscous.
52. 52. Place the meat on the couscous.
53. 53. Serve the vegetable broth separately.

Nutrition per serving

• kcal: 610
• Protein: 35 g · Fett/Fat: 28 g · Carbs: 55 g