🍽️ Saffron Lamb Stew with Chickpeas and Couscous

Name: Saffron Lamb Stew with Chickpeas and Couscous
Total time: 30 min
Yield: 4 servings
Ingredients: 600 g lamb goulash; 2 garlic cloves; 2 onions; 4 tbsp vegetable oil; salt; pepper; 1 bay leaf; 1 tsp cumin (ground); 0.5 tsp chili powder; 10 saffron threads; 750 ml vegetable broth; 3 tbsp lemon juice; 200 g carrots; 200 g zucchini; 4 tomatoes; 250 g chickpeas (from the can); 75 g raisins; 4 sprigs parsley; 200 g couscous; 1 tbsp butter

656 kcal · 30 min · 4 servings

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Ingredients

600 g lamb goulash
2 garlic cloves
2 onions
4 tbsp vegetable oil
salt
pepper
1 bay leaf
1 tsp cumin (ground)
0.5 tsp chili powder
10 saffron threads
750 ml vegetable broth
3 tbsp lemon juice
200 g carrots
200 g zucchini
4 tomatoes
250 g chickpeas (from the can)
75 g raisins
4 sprigs parsley
200 g couscous
1 tbsp butter

Instructions

1. Rinse the lamb goulash and pat it dry with kitchen paper.
2. Peel the garlic cloves and the onion and chop both finely.
3. Heat the oil in a large pot.
4. Sear the meat in batches over high heat.
5. Remove the seared meat from the pot and set it aside.
6. Add the chopped garlic and onion to the pot.
7. Sauté the vegetables over low to medium heat for 3 to 4 minutes until translucent.
8. Season the vegetables generously with salt and pepper.
9. Return the lamb meat to the pot.
10. Add the bay leaf, cumin, chili powder, and saffron threads.
11. Pour in the vegetable broth and the lemon juice.
12. Bring the mixture to a boil.
13. Reduce the heat, cover the pot, and let the meat simmer on low heat for 40 minutes.
14. Peel the carrots and slice them into rounds about 1 cm thick.
15. Trim the zucchini, wash it, and halve it lengthwise.
16. Cut the zucchini halves into pieces about 2 cm wide.
17. Wash the tomatoes and halve them.
18. Remove the core from the tomato halves.
19. Cut the tomatoes into wide wedges.
20. Rinse the chickpeas in a sieve with cold water and let them drain.
21. Rinse the raisins and pat them dry.
22. Wash the parsley and shake off excess water.
23. Chop the parsley leaves roughly.
24. Add the carrots, zucchini, tomatoes, chickpeas, and raisins to the lamb.
25. Let everything simmer covered for another 30 minutes.
26. Prepare the couscous about 15 minutes before serving according to package instructions.
27. Let the couscous swell.
28. Stir the butter gently into the couscous with a fork.
29. Stir the chopped parsley into the lamb ragout.
30. Finally, season the ragout to taste with salt and pepper.
31. Serve the lamb ragout together with the couscous.

Nutrition per serving

kcal: 656
Protein: 45 g · Fett/Fat: 22 g · Carbs: 67 g