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🍲 Lamb and Quince Stew with Couscous

559 kcal · 30 min · 4 servings

Ingredients

• 600 g lamb meat (from the shoulder)
• 4 stalks celery
• 3 ripe quinces
• 1 shallot
• 1 clove garlic
• 2 tbsp rapeseed oil
• 150 ml red grape juice
• 350 ml lamb stock
• salt
• pepper (from the mill)
• 0.5 tsp paprika powder
• 200 g couscous
• 400 ml vegetable broth
• 3 tbsp capers

Instructions

1. 1. Rinse the lamb meat under running water and pat it dry with a kitchen towel.
2. 2. Cut the dry meat into bite-sized cubes.
3. 3. Wash the celery and remove the tough fibers.
4. 4. Slice the celery into thin rounds.
5. 5. Wash the quinces and cut them into quarters.
6. 6. Remove the seeds from the quince quarters.
7. 7. Cut the deseeded quinces into small cubes.
8. 8. Peel the shallot and the garlic.
9. 9. Dice the shallot and garlic very finely.
10. 10. Heat the oil in a large pot.
11. 11. Fry the lamb cubes on all sides until well browned.
12. 12. Add the celery and quince cubes to the pot.
13. 13. Sauté the vegetables briefly with the meat.
14. 14. Deglaze the mixture with the grape juice.
15. 15. Pour in the meat stock.
16. 16. Season the stew with salt, pepper, and paprika powder.
17. 17. Place the lid on the pot.
18. 18. Simmer the stew over medium heat for 30 to 35 minutes.
19. 19. Meanwhile, heat the vegetable broth.
20. 20. Stir the couscous into the hot broth.
21. 21. Remove the pot from the heat.
22. 22. Let the couscous swell for about 10 minutes.
23. 23. Finely chop one tablespoon of the capers.
24. 24. Fold the chopped capers into the couscous.
25. 25. Mix the remaining capers into the lamb stew.
26. 26. Warm the plates.
27. 27. Serve the stew together with the couscous on the plates.

Nutrition per serving

• kcal: 559
• Protein: 39 g · Fett/Fat: 19 g · Carbs: 55 g